I would like to share this simple-to-do and special dish I regularly serve to my family. It is not that common and tastes comforting and exciting at the same time. The main ingredient is the usually overlooked but essential chayote.
One to two chayotes. Depending on their size after the dicing process below, they should be two parts the size of the ground beef.
1/4 kilo ground beef (about a half pound)
Six tablespoons of olive oil
Three to five cloves of peeled and chopped garlic
200 grams tomato sauce (about 7 ounces)
1. Peel the chayotes. Be careful as the peeled chayotes are slippery. Chop them right in the middle into four pieces on your chopping board. Be careful as you carve off the white seed in the middle. Dice the eight pieces of chayotes.
2. Put olive oil into a medium pot in low flame. When hot, put in garlic. Put in ground beef. When brown and hot, dab in preferred amount of hot sauce and mix. Here, the ground beef is semi-boiling.
3. Put diced chayote on top of semi-boiling ground beef. Sprinkle salt and pepper. Mix diced chayote with the ground beef slowly and evenly. Put pot lid on.
4. Check if chayote in mixture is soft and a little translucent. Again, the mixture should be semi-boiling and should not be dry.
5. Put in tomato sauce and mix slowly. Put pot lid on again, and after a little while when tomato sauce has blended well into the mixture, mix slowly again and then turn off low flame. The resulting sauce has a red-orange color.
6. Serve in a nice big bowl.
Thank you and enjoy!
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