Costa Rican chayote, fresh corn, and beef hash (Picadillo de chayote, elote, y carne Costarricense) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

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Notes about this recipe

  • thekitchenchronicles on June 03, 2013

    I thought this recipe was pretty solid. I agree that it seemed that the beef to chayote ratio was a little low but as someone who is not a huge meat eater I liked that. Most of the flavor does come from the Worcestershire and I think the addition of some cumin would be welcome. This is a dish that would be a great weeknight dinner except that the chayotes are a little time-consuming to cook and peel and chop.

  • Allegra on February 05, 2013

    As written, I found this to be a bit bland. I think this would benefit from more beef in the mix, or less squash. Added extra worcestershire to pump up the flavours, and then the next day, some cumin and additional achiote, which helped a bit. The leftover filling found its way into a central-american style pastelito, an 'empanada' turnover of masa dough tinged orange with achiote and fried in oil as a hearty snack. It was much tastier in that incarnation.

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