Scrambled Chayotes

A

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

1. 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. Drain, remove cores and fibrous part under cores. Peel and allow to cool.
2. In a caldero or heavy kettle, heat fat or Achiote Coloring and brown rapidly diced ham. Add ingr