Tayota guisada con longaniza (stewed chayote w. pork sausage) is a humble but flavorful Dominican dish, the delicate flavor of the tayota benefits from the strong flavor of the longaniza. It is an easy dish with complex flavors, filling, economical and comforting.
By - Last reviewed . Published Jul 23, 2016
Why we ❤️ it
We have written before about the many ways we Dominican "stretch" our meat dishes by adding vegetables as a way to save money; tayota is possibly one of the two most popular "fillers," the other being eggplant.
Tayotas are an inexpensive and healthy vegetable, and this dish is colorful, full of flavor, and surprisingly light.
What's tayota
Tayota is a vine vegetable popular in the Dominican Republic, where it is used in savory dishes and at least one dessert.
Tayota is called christophine (or christophene) or mirlinton in English but is now better known by its Mexican name chayote.
Tayota guisada con longaniza (chayote and pork sausage).
Serving suggestions
This rich dish with a rich sauce goes well with a Moro de habichuelas rojas, or Moro de guandules. It can also be served with Arroz blanco or white rice (with or without Habichuelas guisadas beans).
Some Dominican avocado slices are always welcome, and if you serve some Tostones on the side there'll be applause.
Top tips
- Salt: At the beginning of the preparation, I'd rather not add salt, as longaniza can be quite salty. Once it's ready, adding salt to taste may be necessary.
- Keto: Served alone (or with some avocado) this makes a great low-carb, keto-friendly dish.
About this recipe
This tayota guisada con longaniza is a popular dish in our country; it was also a common find on the table at my parental home and one of mami's favorites.
She also made it with chuleta ahumada (smoked pork chops) and sometimes Chicharrones (pork cracklings). The recipe would be pretty much the same.
How did they make tayota guisada in your own home? Let me know in the comments!
Video
Recipe
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Tayota Guisada con Longaniza [Recipe + Video] Chayote with Pork Sausage
Ingredients
- 1 pound longaniza, (cornpepper-spiced pork sausage) [0.45 kg]
- 1 medium red onion, diced
- 4 cloves garlic, crushed
- 1 cubanela (cubanelle pepper), chopped
- 2 tayotas, (chayote), peeled, pitted and diced
- 1 cup tomato sauce
- ½ teaspoon oregano (dry, ground)
- 1 teaspoon salt, (or more, to taste)
- 2 tablespoons chopped cilantro
Instructions
1. Browning the longaniza
Cut longaniza into 1" [2.5 cm]-long pieces. Heat skillet over high heat. Add the longaniza and cook, stirring often until it browns (careful with splatters!). Remove and discard excess fat if necessary but leave a couple of tablespoons for sautéing vegetables in the next step.
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. Pour in tomato sauce and stir.
3. Simmering
- Pour in 2½ cups [0.6 liter] of 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 to taste and stir in the cilantro. Remove from the heat.
4. Serving
- Serve hot with arroz blanco (white rice), tostones, and/or avocado.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
More tayota recipes
We have several tayota recipes in our collection, like the flavorful Tayota con bacalao y huevos (chayote with codfish and egg), Tayota con huevo (chayote and egg), Ensalada hervida (Chayote and egg salad), and Dulce de tayota, our unique chayote dessert.
Also check our longaniza recipes.
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