Mario Martinez, the Corporate Executive Chef and Director of Bistros & Boulangeries at AJ's Fine Foods shares his recipe for Mayan Ratatouille. Chayote is a kind of Mexican squash and epazote is a Mexican spice. They might have to be purchased at a Mexican market.
Ingredients:
- ¼ cup olive oil
- 2 tbsp. minced fresh garlic
- 1 large Spanish onion, peeled, cored & coarsely chopped
- 2 chayotes (also known as cho-cho or mirliton), halved, seeded & coarsely chopped
- 1 large red pepper, seeded & coarsely chopped
- 2 Arbol chilies, seeded & coarsely chopped
- 2 Tbsp. achiote paste
- 1 Turkish Bay leaf
- 1 large zucchini, halved lengthwise & sliced
- 2 large, ripe tomatoes, peeled, seeded & diced (substitute canned diced tomatoes if desired)
- 1 Tbsp. paprika
- ½ tsp. ground cumin
- 2 Tbsp. dried epazote or 2 sprigs fresh
- ¼ cup salad olives with pimento (or chopped pimento-stuffed green olives)
- ¼ cup tomato paste
- ¼ cup chopped fresh cilantro
- Salt and freshly ground pepper or hot sauce to taste
Preparation:
In a large skillet, heat the olive oil over high heat until hot, but not smoking. Add the garlic and onion and sauté until lightly browned. Add the chayote, peppers, achiote and bay leaf and sauté another 2-3 minutes. Add the zucchini, tomato, paprika, cumin, and epazote and cook, stirring often, for 3-5 minutes.
Add all remaining ingredients except for the cilantro, mix well, lower heat to low and cook another 6-8 minutes. Remove from heat, mix in the cilantro, and season to taste with salt and pepper or hot sauce. Serves 6-8.
