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Ingredients
- 3 chayotes
- 2 large garlic cloves, coarsely chopped
- 1 teaspoon Mexican oregano, crumbled (see Notes)
- 1 teaspoon salt, or to taste
- 2 tablespoons vegetable oil
Method
- Peel and seed the chayotes and cut into 1/2-inch dice.
- Place in a medium-size saucepan, cover with cold water, bring to a boil over high heat, and cook for 5 minutes.
- Have ready a large bowl filled with ice water.
- Drain the chayotes and quickly plunge into the ice bath to stop the cooking.
- Drain well.
- Set aside in a bowl.
- With a mortar and pestle or the flat of a heavy knife blade, crush the garlic to a paste with the oregano and salt.
- Toss well with the diced chayotes.
- Let stand until ready to serve.
- In a medium-size skillet, heat the oil over medium-high heat until rippling.
- Add the chayotes with the garlic mixture that clings to them and cook, stirring constantly, until the moisture has evaporated, about 5 minutes.
- Serve at once.
