Recipe courtesy of Oyamel, José Andrés ThinkFoodGroup
Ingredients:
½ c Cauliflower florets
½ ea chayote, blanched
2 ea Swiss chard leaves, stems removed, tear leaves into large pieces
2 ea epazote leaves, roughly chopped
½ ea lime
1 tbs tequila silver
¼ c tomato-arbol salsa
Preparation:
1. Heat up a sauté pan and add the oil. While the pan is getting hot begin warming up the tomato-arbol salsa in a sauce pan or microwave.
2. Add the chayote and cauliflower to the pan. Be sure to get a good golden sear and season salt.
3. Add the swiss chard leaves and epazote. Cook until the chard leaves are wilted and tender.
4. Squeeze the lime juice into the pan. Take the pan off the heat and add the tequila. Allow the tequila to alcohol to burn off and return the pan to the heat.
5. Add the warm tomato-arbol salsa to a bowl and place the sautéed vegetables on top of the salsa