Green Beans and Chayote Chilate
This traditional recipe from Oaxaca will brighten your day. Using canola oil makes it heart-smart, too.
- 1 Tbsp canola oil 15 mL
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 dry guajillo chile, deveined, seeded, soaked in hot water
- 3 dry chipolte chile, deveined, seeded and soaked in hot water
- 8 tomatoes or tomatillos, cored and diced
- 2 cups vegetable or chicken stock 500 mL
- 3 cups green beans, sliced into short lengths 750 mL
- 2 cups peeled and diced chayotes or potatoes 500 mL
- 1 sprig epazote or oregano
- 2 tsp salt 10 mL
- 8 corn tortillas
- 1. In medium skillet, heat canola oil and sauté onion and garlic for 2 to 3 minutes. Add chopped chiles and tomatoes to onion and garlic. Cook for 10 minutes.
- 2. Add stock, green beans, chayotes, epazote and salt. Cook until beans and chayotes are tender, about 10 minutes.
- 3. Serve with corn tortillas.
1 1/2 cup (375 mL)
|Total Fat||5 g|
|Saturated Fat||0 g|
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