INGREDIENTS:24 dried hot chiles or fresh, chopped and seeded 3 Tbsps. olive or vegetable oil 3 cups chopped onion 12 cloves garlic, minced 6 chayote, cubed 9 cups cassava (or yuca), peeled and chopped 3 cups chicken broth 1 ½ tsps. salt 1 ½ tsps. pepperDIRECTIONS:1. If using dried chiles, place chiles in boiling water; blanch for 2 to 3 minutes or until skins are softened; drain, cool slightly. Remove stems and seeds; mince finely. 2. In a large skillet, heat oil; sauté onion and garlic for ...

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