Picadillo de Chayote
Finely diced chayote squash sautéed with a little ground beef, sweet pepper, and cilantro until tender — a light, economical side that's a Tico everyday staple, great in a gallo.
Ingredients
- 3 chayote (peeled and finely diced)
- 1/4 lbground beef (optional)
- 1/2 cuponion (diced)
- 1/2 cupred bell pepper (diced)
- 3 clovesgarlic (minced)
- 1 tbspSalsa Lizano
- 1/4 cupcilantro (chopped)
- 2 tbspoil
- salt and pepper (to taste)
Instructions
- 1
Peel and finely dice the chayote (about 1/4 inch). Wear gloves or oil your hands — raw chayote secretes a sap that can leave skin tight and dry.
- 2
If using beef, brown it first in a little oil, then push to the side. For a vegetarian version, skip it and add a touch more oil.
- 3
Sauté finely diced onion, sweet pepper, and garlic until soft, about 5 minutes.
05:00 - 4
Add the diced chayote and Salsa Lizano with a small splash of water. Cover and cook until tender but still slightly firm, about 15 minutes — chayote releases water, so don't add much.
15:00 - 5
Uncover and cook off the excess liquid so the picadillo finishes dry. Fold in cilantro, season, and serve as a side or a gallo filling.
Notes
Chayote is mild and soaks up the sofrito, so season confidently. Finishing it dry is key for stuffing into tortillas. Equally good fully vegetarian — the chayote and sofrito carry it. The same method works for arracache, green bean, or ayote picadillos. Photo: Aleat88, CC BY-SA 4.0, via Wikimedia Commons.
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