Preparation instructions
- In a large pot, put the chayotes and cover with water, adding 1/2 teaspoon of salt. Bring them to a boil over high heat and then reduce to medium, cooking until tender when pierced, which will take about 40 to 45 minutes.
- Meanwhile, about 20 minutes after you start cooking the chayotes, whisk together the flour and 1/2 cup evaporated milk in a small bowl until smooth.
- In a small saucepan over medium heat, heat the remaining evaporated milk and broth. Gradually add the flour mixture, cooking the sauce until it boils and thickens, stirring constantly.
- Reduce the heat and simmer the sauce for 2 more minutes, stirring constantly. Remove from heat and add Mucho Gusto Crema Hondureña, green onions and parsley. Season with salt and pepper to taste.
- Drain the chayotes and cut into 1/4-inch slices, carefully removing the seeds. Place them on a serving plate and pour the sauce over them. Serve immediately.
