Honduran Chayotes Maria
Boiled chayote squash in a rich, creamy sauce for a great side or appetizer!
- 4 Quarts water
- 2 Tsp salt
- 6 chayotes washed, peeled, trimmed and seeded. Cut into 1/4-inch chunks
- 1/4 Cup lime juice
For the sauce:
- 1/3 Cup flour
- 3 Cups milk divided
- 1 Cup evaporated milk
- 1/2 Cup sour cream
- 1.5 Tbsp fresh parsley finely chopped
- 1/2 Cup green onions trimmed and minced
- 1/2 Tsp salt
- 1/2 Tsp HeathGlen’s enchilada spice mix optional, add any spices to your preference
Cooking the chayotes
In a large sauce pan or Dutch oven, bring 4 quarts of water and salt to a boil Over medium-high heat.
Add the chayotes and reduce heat to maintain a simmer. Cover and cook until fork tender (but not mushy)- about 5 to 8 minutes. Add the lime juice a minute or so before removing from heat. Transfer to serving dish and cover with foil to keep warm.
Preparing the sauce
In a small bowl, whisk together the flour and 1/2 cup milk; mix until smooth.
In a small saucepan, heat remaining milk and evaporated milk. Bring to a simmer over medium heat, stirring constantly. Gradually whisk in flour/ milk mixture. Continue stirring constantly until sauce thickens slightly, about 3-5 minutes.
Reduce heat to low and cook an additional two minutes. Continue stirring constantly.
Remove from heat and add sour cream, parsley, green onions, salt and spice mix. Stir to combine.
Pour sauce over chayotes and serve immediately