Welcome back food family!
You've asked me for meatless dishes. Well here you go! This guisado turned out spicy and delicious! 😋
Just add less chile de arbol 🌶️ if you'd like it less spicy. Enjoy!!! 😊
Servings: 8
Ingredients:
3 large CHAYOTES peeled and cubed into small pieces
1 medium ZUCCHINI cubed into small pieces
1 medium ONION diced
2 medium GARLIC CLOVES minced
2 ROMA TOMATOES diced
1/2 cup CILANTRO chopped
2 tbs OIL (Vegetable, Canola or Avocado)
KNORR CHICKEN BOUILLON to taste (substitute with salt to keep it vegan)
Ingredients for the Salsa:
2 large GARLIC CLOVES
6 to 8 GUAJILLO PEPPERS stem and seeds removed
4 to 6 CHILE DE ARBOL
3 TOMATOES
1/4 ONION
2 cups WATER
Instructions:
1-Add all the salsa ingredients to a blender. Blend and set aside.
2-In a pan over medium heat add 1 tbs of OIL. Once hot toss in the ONION and GARLIC CLOVES. Keep stirring for about 2 minutes then add the TOMATOES. Continue to mix until the onion is soft and translucent and the tomatoes are soft. Approximately 2 more minutes.
3-Add the CHAYOTES and ZUCCHINI to the pan. Mix with the other veggies until the chayotes and zucchini are somewhat soft but not fully cooked. Approximately 4 minutes.
4-Move the veggies to the sides of the pan. Add 1 tablespoon of OIL to the center of the pan. Give it about a minute to get hot then pour the SALSA in the pan. Keep stirring to mix with the veggies. At this point you can add more water if you like a more brothy salsa. However, the chayotes and zucchini will release more water as it simmers.
5-Season with KNORR CHICKEN BOUILLON or SALT to taste.
6-Lower the heat to low. Let it simmer at minimum for 10 more minutes or until the chayotes and zucchini are fully cooked. Enjoy!