CHAYOTE

NO, not coyote with the Spanish pronounciation 'koh- yoh- tay' but CHAYOTE (chah-yoh-tay) which is a brand new word for me.

Chayote is a fruit, prepared like a vegetable. It looks like a pear and was an ingredient in a new recipe that grabbed my eye.

Chayote isn't easy to find but the last 2 were hiding in a Mexican food store and the recipe luckily only called for 2.

Nothing cuts the chill of a Fall day like a good hearty soup and I have found a great new recipe called Caldo de Rés (Mexican Beef Soup) which I just have to share.

Here's what you'll need:

• 2 lbs. beef shank, with bone
• 1 T vegetable oil
• 2 t salt
• 2 t ground black pepper
• 1 onion, chopped
• 1 (14.5 oz) can diced tomatoes
• 3 c beef broth
• 4 c water
• 2 med carrot, coarsely chopped
• ¼ c chopped fresh cilantro
• 1 potato, quartered (Optional)
• 2 ears corn, husked and cut into thirds
• 2 chayotes, quartered (Optional- substitute with zucchini
• 1 medium head cabbage, cored and cut into wedges
• ¼ c sliced pickled jalapeños
• ¼ c finely chopped onion
• 1 c chopped fresh cilantro
• 2 limes, cut into wedges
• 4 radishes, quartered and sliced

Directions

Instructions Checklist

• Step 1

  Cut meat from bone ~1/2 " pieces, leave some on bone

• Step 2

  Heat heavy soup pot over medium-high heat until very hot. Add oil.

  • Tilt pan to coat bottom. Add meat and bones. Season with salt and pepper. Cook and stir until browned.

• Step 3

• Add 1 onion, and cook until onion lightly browned.

• Stir in tomatoes and broth. Liquid should cover bones by 1/2". If not, add  water. 

• Reduce heat to low and simmer for 1 hour with  lid on loosely. If meat not tender, continue cooking for another 10 minutes.

• Step 4

  Pour in water and return to simmer. Add carrot and 1/4 cup cilantro. Cook  10 minutes, then stir in potato, corn and chayote. Simmer until vegetables are tender. Push  cabbage wedges into  soup, and cook for about 10 more minutes.

• Step 5

  Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

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  ¡Delicioso!

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