INGREDIENTS:24 dried hot chiles or fresh, chopped and seeded
3 Tbsps. olive or vegetable oil
3 cups chopped onion
12 cloves garlic, minced
6 chayote, cubed
9 cups cassava (or yuca), peeled and chopped
3 cups chicken broth
1 ½ tsps. salt
1 ½ tsps. pepperDIRECTIONS: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; mince finely.
2. In a large skillet, heat oil; sauté onion and garlic for 3 minutes over medium-high heat.
3. Add chayote and chiles; sauté 15 minutes over low heat, stirring frequently.
4. Add cassava (yuca) and chicken broth; cover and cook 10 to 15 minutes more, or until cassava (yuca) and chayote are tender.NUTRITIONAL INFORMATION: Calories 126 (20.1% from fat); Fat 2.2g; Protein 3.6g; Carbohydrates 24.1g; Sodium 251mg; Cholesterol 0mg; Fiber 2.5g
SERVINGS:24 servingsFrom:Recipe from Frieda’s, Inc.