Chayote and Cassava Saut

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.


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