Puré de chayote espinoso

Hello everybody, it's Drew, welcome to our recipe site. Today, we're going to make a special dish, Puré de chayote espinoso. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Puré de chayote espinoso is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it's fast, it tastes delicious. They're nice and they look fantastic. Puré de chayote espinoso is something that I've loved my whole life.

Many things affect the quality of taste from Puré de chayote espinoso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Puré de chayote espinoso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Puré de chayote espinoso is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Puré de chayote espinoso estimated approx 40 minutos.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Puré de chayote espinoso using 7 ingredients and 9 steps. Here is how you cook that.

Mi madre tiene una chayotera en casa y me regala muchos chayotes. Esta es una opción distinta para disfrutarlo como guarnición.

Ingredients and spices that need to be Make ready to make Puré de chayote espinoso:

1. 1 chayote grande con espinas
2. 1/2 pieza cebolla
3. 1 cucharada mantequilla
4. 1 cucharada aceite
5. 5 cucharada leche (o bebida vegetal p. Ej. Coco, almendras)
6. al gusto sal
7. al gusto pimienta

Instructions to make to make Puré de chayote espinoso

1. Cocer el chayote con agua y sal en olla exprés por 15 minutos o en olla normal 30 minutos. Debe quedar blandito por dentro.
2. Escurrir el chayote y dejarlo enfriar. Con ayuda de un trapo, parte el chayote a la mitad y retira la pepita.
3. Partir de nuevo los trozos a la mitad y remover la parte fibrosa del centro. Pelar el chayote, de arriba hacia abajo con cuidado.
4. Ya con el chayote sin espinas, partir en trozos más pequeños.
5. En una olla o sartén, calentar a fuego bajo el aceite y agregar la mantequilla.
6. Picar finamente la cebolla y agregarla al sartén cuando la mantequilla de haya derretido.
7. Ya que esté un poco doradita la cebolla, agregar los trozos de chayote. Machacar con un aplastador o cucharón.
8. Agregar la leche y mover la mezcla.
9. Sazona con sal y pimienta al gusto. Revolver un par de minutos más y ¡listo!

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