Chayotes Stuffed with Beef or Pork

Name: Chayotes Stuffed with Beef or Pork (Chayotes Rellenos con Carne de Res o Cerdo)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: 2 quarts (8 cups) water; 3 large chayotes, cut in two, lengthwise (see Glossary); ½ pound ground lean beef or pork; 2 ounces lean cured ham, washed and minced; 1 teaspoon salt; ¼ cup minced onion; 2 tablespoons salt; 1 teaspoon lard or vegetable oil; 1 teaspoon lard or vegetable oil; ½ pound ground lean beef or pork; ¼ cup tomato sauce; 2 tablespoons seeded raisins; ¼ teaspoon vinegar; 2 tablespoons bread or cracker crumbs; 5 dry prunes, pitted, minced; 1 clove garlic, peeled, minced; ½ teaspoon whole dried orégano; ½ teaspoon capers; 1 ounce (2 tablespoons) butter; 2 tablespoons bread or cracker crumbs

Chayotes Rellenos con Carne de Res o Cerdo

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

3 large chayotes, cut in two, lengthwise (see Glossary)
2 quarts (8 cups) water</

Americas
Side dish
Starter
Caribbean
Puerto Rico

Method

Wash chayotes and bring to a boil in water and salt included in A. Reduce heat to moderate, cover, and boil about 1 hour, or until fork-tender.
In a caldero or heavy kettle, heat fat included in B. Add rest of ingredients included in B, and stir constantly over high heat until meat loses its red col