Recipe Courtesy of Chef Lucio Palazzo, Xochitl
Ingredients:
3 Chayote squashes
2 eggplants
1 bunch tender asparagus
Olive oil
1 Sprig epazote, chopped (if available)
Lime juice
1 small can La Morena chipotle en adobo
Corn tortillas
Kosher Salt
Cotija cheese
Directions:
Directions:
For the Chayote:
1. Preheat your oven to 350F.
2. Peel the squash and cut into ½ inch wedges like you would with a pear.
3. In a bowl, toss the squash with a liberal amount of olive oil, the epazote and season with salt.
4. Place squash in a single layer on a baking sheet, and roast in the oven until tender and lightly colored, about 25 minutes.
5. If the squash is coloring too quickly, lower the heat on the oven by 25 degrees.
For the eggplant salsa:
1. Wash your eggplant.
2. This will seem odd: turn a burner on your stove on low, and place the whole eggplant on the flame.
3. Char the skin for about five minutes, then remove to a cutting board.
4. Once cooled, cut the eggplant in half lengthwise, season with salt, drizzle with olive oil, and roast until tender.
5. Cool the eggplant.
6. Scrape the soft pulp with a spoon, and add to a food processor.
7. Puree the eggplant with some of the chipotle, adding more chipotle if you desire amore spicy product.
8. Thin the puree a little bit with some olive oil and set aside.
For the asparagus salad:
- Slice asparagus, lengthwise, as thinly as possible on a mandolin or with a knife.
- Toss in a bowl with limejuice, olive oil, and salt, and let sit for fifteen minutes to macerate a bit.
To assemble:
- Heat a griddle or wide-bottomed sauté pan, and sauté the desired amount of squash until warm and well colored.
- Remove the squash, wipe the griddle, and toast the tortillas to make them pliable. Place a dollop of eggplant salsa on the tortilla, followed by some squash, then some asparagus, and top with grated cotija.
Notes: Chayote, epazote, and cotija cheese are available in most Mexican markets. Chayote is frequently seen at farmers markets during the summer.
