Calabaza Tierna Guisada (Stewed Tender Pumpkin)

Ingredients

• 1 tablespoon vegetable oil or light olive oil
• ½ cup (125 ml) white onion, finely chopped
• 3 small garlic cloves, peeled and finely chopped
• 2 serrano chiles, finely chopped with seeds
• 2¼ pounds / about 1 kg tender pumpkin, cubed unpeeled
• ½ cup (125 ml) water
• Salt to taste
• 1 cup (250 ml) fresh cilantro, roughly chopped, tightly packed
• 1 cup (250 ml) fresh mint, roughly chopped, tightly packed

Method

1. 1
   Warm the oil in a wide, heavy pan over medium heat. Add the onion, garlic, and serranos and cook, stirring occasionally, until softened but not coloured — about 4 minutes.
2. 2
   Add the pumpkin cubes, water, and a generous pinch of salt. Stir to combine. Cover the pan and cook over medium heat for approximately 8 minutes, until the pumpkin is just tender when pressed with a spoon but still holds its shape.
3. 3
   Stir in the cilantro and mint. Remove the lid and continue cooking for 2–3 minutes, until the herbs have wilted and the pumpkin is fully tender. Taste and adjust salt.
4. 4
   Serve immediately, with taviche sauce or a simple dried chile de árbol sauce alongside.