With that in mind, I created these Mexican inspired Chayote Tacos
Before we get started on the recipe, a little bit about peeling chayote. For some of you, chayote may be an unfamiliar product. You may have seen them in the market individually wrapped in plastic and thought - that can't be good...but they are! Chayote has an enzyme that makes some people's hands itch. My mom just squeezes a little lime juice on them and then it does not bother her. However, I have the most unusual food allergies - I'm not allergic to peanuts, shrimp or strawberries, which are common. Instead, I'm allergic to Brazil nuts and white yams. Even with lime, my hands will itch uncontrollably for hours. For this reason, I always wear rubber gloves when I am peeling chayote. If you've never had them before and are not sure how your skin is going to react, I would recommend wearing gloves. Howeer, even though it bothers my hands, it does nothing to me when I eat them...so that's a fact I am grateful for. Chayote is a very fresh tasting squash. It cooks very quickly and has a taste similar to cucumber.
Normally, I would just throw the peels in the garbage. This time, however, I am saving them to try this chutney. They are going into the freezer and once I have enough, Chayote Peel Chutney is going to be on the menu. If you want to make use of the entire vegetable, I suggest you do the same. Peel the chayote, then cut in half and using a spoon, scoop out the core and now you can cook chayote the way you desire.
|peeling and coring chayote|
2 chayote, peeled, cored and chopped
2 teaspoons oil
3 scallions, chopped
2 cloves garlic, chopped
1 tomato, chopped
1/2 cup chipotles in Adobo sauce, chopped
salt, to taste
Heat oil. Add scallions and garlic and saute for a minute or two, until vegetables are softened.
Add chayote and tomatoes and cook for 5 minutes.
Add chipotles and cook for another 10 minutes, stirring often. Add salt, to taste.
Using this recipe, I made Blue Corn Tortillas
Blue corn is higher in protein and have a lower glycemic index than regular corn, so is a healthier option, although not as aesthetically appealing.
1 cup blue corn flour
1 cup warm water
1 1/3 cups all-purpose flour
1/2 teaspoon salt
In a bowl, mix the corn flour and water. Add 1 cup of the all-purpose flour, until a dough comes together.
Cover with a bowl and let rest for 30 minutes.
Since I don't have a tortilla press, this is how I did it by hand. On a well floured board, press with the palm of your hand, flipping over and adding flour underneath when it starts to stick.
Place on a heated skillet and cook for a few minutes on each side.
Blue Corn Tacos
Mexican Blend grated cheese
Preheat oven to 350 F.
Place a few tortillas in a large baking dish.
Place a few spoons of chayote filling and top with grated cheese.
|tacos ready for oven|
Bake in oven for 15 minutes, until cheese is melted. Fold tortilla over and enjoy!
After these healthy tacos, you can indulge in this easy-to-do Mexican pudding for dessert!
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