CHANCLETAS (GUATEMALAN STUFFED DESSERT CHAYOTES)

SOURCE: MARICEL PRESILLA. GRAN COCINA LATINA: THE FOOD OF LATIN AMERICA.

Dating back to the Maya Empire two millennia ago, Guatemala has been the ancient cradle of chayote fruits that have come in two original shades- a dark green variety locally known as güisquiles and a pale yellow or white strain called peruleros. Eventual Spanish colonization implanted a sweet tooth into the Guatemalan palate, and the reciprocity of modern home cooks towards this influence remains uniquely evident in the chayote puddings that have been stuffed and baked in their own shells. Due to the two cross-sectional halves resembling a pair of flip-flops, the dessert comically earned the name Chancletas. On a lenient note, Chancletas are indiscriminate and independent of chayote cultivars for there is no reported distinction between the taste profiles of güisquiles and peruleros. The ubiquitous light green mestizos or creoles will even work as substitutes in kitchens outside of Guatemala.

Ingredients

6 medium-sized green OR white chayotes, each weighing 1/2 pound/227 grams

3 ounces/85 grams raisins

1 ounce/28 grams silvered almonds

6 egg yolks

1/4 cup/60 mL sweet sherry, preferably oloroso

2 teaspoons/5 grams ground cinnamon, preferably Ceylon cinnamon

6 tablespoons/75 grams sugar

Pinch of salt

1/2 cup/42 grams breadcrumbs from sweet buns OR freshly grated coconut

4 tablespoons/60 grams unsalted butter, cut into thick chunks

Specific Equipment

4-quart/4-L saucepan

Spoon

Wooden spoon OR vegetable mill

Mixing bowl

Wire whisk

Baking pan lined with parchment paper

Serves 6

Instructions

1. Rinse the chayotes and place in the saucepan filled with 2 quarts/2 L water. Bring to a boil and cook for 30 minutes or until tender.

2. Drain the chayotes in a large colander and allow to cool. Slice the chayotes in half lengthwise and discard the seeds. Scoop out the flesh with a spoon, leaving 1/4-inch/0.6-cm margin around the skin.

3. Preheat the oven to 350°F/175°C.

4. Mash the chayote flesh in a mixing bowl with a wooden spoon or a vegetable mill. Whisk in the raisins, almonds, egg yolks, sherry, cinnamon, sugar, and salt until well-blended.

5. Fill the empty chayote shells with the chayote flesh mixture and sprinkle the top with breadcrumbs or grated coconut. Dot with chunks of butter.

6. Place the stuffed chayotes on a baking pan lined with parchment paper. Bake for 30 minutes or until the grated coconut topping turns golden.

7. Remove from the oven and transfer the baked chayotes to a serving platter.