Tayota Guisada con Longaniza Recipe (Chayote with Pork Sausage)

Humble but flavorful Dominican dish, the mild tayota benefits from the flavors in longaniza.

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Ingredients

• 2 tablespoons of vegetable oil (corn, soy or peanut)
• 1 lb [0.45 kg] of longaniza (cornpepper-spiced pork sausage)
• 1 medium red onion, diced
• 4 cloves of garlic, crushed
• 1 cubanella or bell pepper, chopped
• 2 tayotas (chayote), peeled, pitted and diced ( Chayote is an edible plant
  belonging to the gourd family )
• 1 cup of tomato sauce
• 2½ cups of water
• 1 tablespoon of oregano leaves
• 1 teaspoon of salt (or more, to taste)
• ¼ teaspoon of freshly-ground pepper
• 2 tablespoons of chopped cilantro

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nstructions

1. Browning the longaniza: Cut longaniza into 1" [2.5 cm]-long pieces.
   Heat oil in 3 qt [3 lt] pot over high heat. Add the longaniza and cook,
   stirring often until it browns (careful with splatters!). Discard excess fat
   (this will depend on how lean the longaniza is, it may not be needed).

2. Cooking tayota: Once the longaniza is browned, lower heat to medium.
   Stir in onion, garlic, and bell pepper. Cook stirring for 30 seconds.
   Add tayota and cook stirring for another 30 seconds, lower heat if it looks
   like it might burn.

3. Simmering: Pour in tomato sauce and water and add oregano, lower
   heat and simmer covered until the tayota is cooked through, stirring often
   to cook uniformly (soft, but not too mushy, it takes around 15-20 minutes).
   Once the tayota is cooked-through, season with salt and pepper to taste
   and stir in the cilantro. Remove from the heat.

4. Serve hot with Arroz Blanco (White Rice) and avocado.

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This Recipe Can Be Seen Here

bon appetit