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Minced Vegetables with Chayote and Corn

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Picadillo comes from the Spanish word for ‘picar’, which means to mince or ‘to chop’. Chayote is a type of squash that is available in Latin markets and other specialty stores. Achiote is a paste made from annatto seeds that can also be found in Latino markets. The dish is also known as Ajiaco. It can be served over brown rice or corn tortillas. Recipe courtesy of Hannia Campos, PhD, for The Oldways Table.

Ingredients: 

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 tablespoons minced garlic

1 teaspoon achiote paste

2 tablespoons chopped fresh cilantro

1/2 cup chopped celery, including leaves

1 red bell pepper, finely chopped

1 tablespoon tomato paste

6 fresh chayotes, diced in 1 inch cubes

1 1/2 cups fresh or frozen corn kernels

Instructions: 

1. Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and sauté for about 2 minutes until transparent, making sure that the garlic doesn't brown.
 

2. Add achiote paste, cilantro, celery and bell pepper. Lower heat, cover and simmer for about 5 minutes.
 

3. Add the tomato paste and stir for 1 minute. Add the chayote and simmer, covered, for 15 minutes. Stir lightly and add water, if necessary (just enough to be able to move) to prevent sticking. 
 

4. Add the corn and stir for a few more minutes.
 

5. Serve immediately.

Nutritional Analysis: 

Per Serving: Calories 128, Protein: 3 grams, Fat: 5 grams, Saturated Fat: 1 gram, Carbohydrates: 20 grams, Fiber: 5 grams, Sodium: 32 mg.

Yield: 
6 servings