PICADILLO DE CHAYOTE (COSTA RICAN HASH OF CHAYOTE, CORN, AND BEEF)
SOURCE: MARICEL PRESILLA. GRAN COCINA LATINA: THE FOOD OF LATIN AMERICA.
Costa Rica is the second largest producer and exporter of chayote after Mexico. What is mind-blowing from this statistical datum is that the runner-up manages to grow half of what the topnotcher yields even when the size of the former is just one-fortieth of the latter. Factor in the national population and a Costa Rican consumes 41 pounds/18.5 kilos of chayote annually, the highest average in the world! Given the deep influence of Spain, which the former colony never rebelled against for the sake of independence, the prominent use of chayote in modern Costa Rican cuisine revolves around Picadillo, a mixed hash of ground beef, fresh corn, and the vegetable ingredient that conventionally typifies the dish name. Aside from ground beef, Picadillo de Chayote requires a generous and inseparable splash of Salsa Lizano, a local derivative of Worcestershire sauce, to not only season the neutral flavor of the minced vegetable but also to distinctly and completely highlight its national identity.
Ingredients
2 1/4 pounds/1 kilogram chayotes
Salt to taste
1 /4 cup/60 mL annatto-infused palm oil OR mild extra virgin olive oil
4 garlic cloves, finely chopped
5 ounces/140 grams onion, finely chopped
4 ounces/115 grams green bell pepper
8 ounces/227 grams ground beef, preferably obtained from the chuck or the top round
1 cup/160 grams yellow corn kernels, fresh OR frozen
2 tablespoons/8 grams finely chopped cilantro
1/2 cup/120 mL chicken or beef stock, preferably homemade
3 tablespoons/45 mL Salsa Lizano OR Worcestershire sauce
Freshly ground black pepper to taste
OPTIONAL: Rice OR corn tortillas, preferably Gallitos Surtidos
Specific Equipment
Deep-bottomed and large saucepan
Strainer OR colander
12-inch/30-cm skillet
Wooden spoon
Serves 4 to 6
Instructions
1. Slice the chayotes in half lengthwise and place the halves in a saucepan. Fill in the saucepan with water until the chayotes are completely submerged. Season the water with 2 teaspoons/12 grams salt and bring to a gentle boil over medium heat. Reduce the heat to moderate and simmer for 15 minutes or until the chayote halves are tender when pierced by a fork but remain firm when pressed with a finger.
2. Drain the chayote halves in a strainer or colander, and cool slightly to room temperature.
3. Discard the seeds located in the center and peel the chayote. Cut each chayote half into small dices around 0.25 inch/0.64 cm in size. Set aside.
4. Heat the annatto-infused palm oil or olive oil in a skillet over medium heat. Sauté in the onion, garlic, and bell pepper for 6 minutes or until the resulting sofrito is soft but not brown.
5. Stir in the ground beef, continuously breaking the lumps with the back of a wooden spoon. Cook for 10 minutes or until the beef is thorougly cooked and juicy.
6. Add the chayote, corn kernels, cilantro, chicken or beef stock, and Salsa Lizano or Worcestershire sauce. Season with salt and pepper to taste.
7. Reduce heat to medium low. Cook the picadillo covered for 15 minutes, stirring occasionally until the flavors are well-blended. Transfer to a serving platter and serve with rice or corn tortillas, if desired.
