Envueltos de Guisquil (Chayote in an Egg Batter)
Somehow I have stumbled upon a whole category of foods in
Guatemala that took me by surprise-envueltos! It all started off with Carlos
teaching me how to make Guatemalan Chilaquilas. While learning that one he told
me about doing the same thing with pacaya and guisquil. Attempts one and two of
envueltos de pacaya were a fail. Thought I might have better luck with the
guisquil, nope. Expressing my frustration online with envueltos de pacaya and
guisquil, one of my regular readers in Guatemala shared with me how his
grandmother makes the egg batter.
Along the way I ended up learning secrets to envueltos that
even Carlos didn?t know, and no they weren?t made like the chilaquilas. Envueltos
is basically anything dipped in an egg batter and lightly sautéed. Since the
chilaquilas recipe was rated a success by many people outside of the family, I
will leave that one alone, and move on to pacaya and guisquil. Even Chiles
Rellenos fall into the envueltos category and have eluded my conquest for
years. But maybe with abuelas secrets I can make them once and for all!
Envueltos de Guisquil (chayote)
Ingredients
2 large guisquil, sliced ½ inch thick slices*6 eggs, separated
2 tablespoons flour, plus more for dredging
2 teaspoons salt
5 tablespoons butter, divided
5 tablespoons oil, divided
1 medium onion, sliced
1 teaspoon adobo
2 pounds tomatoes, diced or 1-28 ounce can diced
in juice
1 teaspoon salt
½ cup chopped cilantro, plus extra for garnish
Cooked rice
Corn tortillas
Directions
Place sliced guisquil in a pot and cover with water and add
a pinch of salt. Bring to a boil and reduce to a simmer and cook for 10 minutes
or until tender. Drain and set aside.
Beat egg whites in a large bowl until very stiff, you should
be able to turn the bowl upside and not have the whites fall out. Beat egg
yolks in one at a time until are incorporated. Gently fold in the flour and
salt.
Heat 2 tablespoons each of butter and oil in a large pan.
Take slices of guisquil and dredge lightly in flour and then cover in egg
batter. Place in heated butter/oil and brown for around 5 minutes on each side.
Remove to a paper towel lined plate and repeat until are guisquil are browned.
Add remaining butter and oil to the pan if needed and heat.
Place sliced onions in the pan and cook until translucent and tender about 5
minutes. Add adobo and cook for an additional minute. Add the tomatoes stirring
to help break them up. Cook over medium heat for 15 minutes or until tomatoes
have broken down and the sauce is juicy. If the tomatoes are not releasing
enough juice then add ¼ cup of water or chicken stock. Add the salt, if
necessary and the cilantro and stir. Place guisquil on top of the sauce and let
them warm through, 2 or 3 minutes. Serve in the pan along with cooked rice and
warmed corn tortillas.
*Pacaya could easily be subsituted for the guisquil, just draining the pacaya overnight in a colander set in a bowl.
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