This is one of my favorite dishes and it only requires simple ingredients! It’s so low calorie you can add toppings or a side of choice! I love to add tortillas, non fat Greek yogurt, avocado, or some queso fresco!
1. Roast the tomatillos, tomatoes, onion, jalapeños, and 3 garlic cloves using your preferred method (I char them on a comal). 2. Once done, blend the roasted vegetables with low sodium chicken bouillon, 1/2 cup water, seasonings to taste, and a handful of cilantro. Traditionally this salsa is chunky but you may blend until smooth. 3. Chop and peel the chayote and potatoes into 1 inch cubes. Slice the beef. 4. Grease a pan and cook the beef for 5 minutes. Season with salt, pepper, and the remaining garlic. 5. Add the potatoes, chayote, and salsa. Mix well. 6. Cover and cook for 15-18 minutes and add additional seasonings if needed. 7. Each serving is 1.25 cup of guisado. Serve with 30 grams avocado and 28 grams of queso fresco.
