Petitchef

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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