4 fresh hot cherry chiles, chopped and seeded or 4 dried cascabel chiles
1 1/2 teaspoons olive or vegetable oil
1/2 cup chopped onion
2 cloves garlic, minced
1 chayote, cubed
1 1/2 cups peeled and chopped yuca
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper


1. If using dried chiles, place chiles in boiling water; blanch for 2 to 3 minutes or until skins are softened. Drain; cool slightly. Remove stems and seeds from softened chiles; mince finely (if skins are tough, snip with scissors).
2. In a large skillet over medium-high heat, heat oil; cook onion and garlic about 3 minutes or until softened. Add chayote and chiles; cook over low heat about 15 minutes or until chayote is crisp-tender, stirring frequently. Add yuca and chicken broth; cover and cook about 10 to 15 minutes more, or until yuca and chayote are tender. Add salt and pepper.

Recipe Courtesy of Freida's, The Specialty Produce People.

If the chayote is small, the skin does not need to peeled. Larger chayote with tougher skin can be peeled with a vegetable peeler.

Yuca and Chayote Saute
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