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Pastel de Chayote
A savory Puerto Rican casserole featuring chayote squash, often enriched with ground meat and a sofrito-based sauce, baked until tender and flavorful.
ð§ ææ
- 3 medium Chayote squash(peeled, seeded, and thinly sliced)
- 1 pound Ground pork or beef
- 1/4 cup Sofrito
- 1 cup Tomato sauce
- 1 packet Sazón seasoning
- 1 teaspoon Adobo seasoning
- 2 tablespoons Olive oil
- 1/2 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 large Eggs(lightly beaten)
- 1/2 cup Milk
- 1/4 cup Pimento-stuffed olives(chopped)
- 2 tablespoons Cilantro(chopped)
ðšâð³ äœãæ¹
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- 2
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 3
Add the ground meat to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- 4
Stir in the sofrito, tomato sauce, Sazón, and Adobo seasoning. Cook for 5 minutes, stirring occasionally.
- 5
In a separate bowl, whisk together the beaten eggs and milk.
- 6
Layer half of the sliced chayote in the prepared baking dish. Spoon half of the meat mixture over the chayote. Sprinkle with half of the chopped olives and cilantro.
- 7
Repeat the layers with the remaining chayote, meat mixture, olives, and cilantro.
- 8
Pour the egg and milk mixture evenly over the top of the casserole.
- 9
Bake for 45 minutes, or until the chayote is tender and the top is golden brown and set. Let stand for 10 minutes before serving.
ð¡ ããã®ã³ã
- âYou can add a pinch of ground cumin or oregano to the meat mixture for extra flavor.
- âFor a vegetarian version, omit the meat and use a plant-based protein or extra vegetables like corn or peas.
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- Add a layer of cooked rice to the casserole.
- Top with shredded cheese during the last 10 minutes of baking.