Chilacayote Stew with Corn and Peanuts (Chilacayotitos en Salsa con Cacahuate)

For the peanut chili sauce

1. Briefly toast the guajillo and puya chiles on a hot dry griddle or dry skillet until fragrant, being careful not to burn them.

2. Transfer the toasted chiles to a small pot of simmering water and simmer until softened, about 5 minutes.

   Then 5 min of waiting

3. Char the garlic cloves and onion halves directly on the griddle until spotty and brown.

4. Toast the peanuts in a small dry pan over medium heat, stirring frequently, until golden brown, 3–5 minutes.

5. Place the softened chiles, charred garlic, charred onion, toasted peanuts, a pinch of salt, and a splash of the chili soaking water into a blender.

6. Puree until smooth, adding extra soaking water as needed to achieve a thick pourable sauce.

For the stew

7. Heat the vegetable oil in a large clay pot or heavy skillet over medium heat, add the sliced onion, and fry until lightly browned.

8. Trim and dice the chilacayote squashes into medium bite-sized pieces.

9. Add the diced chilacayote to the pot with a pinch of salt and fry, stirring occasionally, for 5 minutes.

10. Stir in the fresh corn kernels and fry alongside the chilacayote for another 5 minutes.

11. Pour the blended peanut chili sauce over the squashes and corn.

12. Rinse the blender pitcher with a splash of water and pour into the pot to catch all the sauce.

13. Stir well, bring to a simmer, and cook until the chilacayote and corn are tender and the flavors have melded, 10–12 minutes.

    Then 10 min of waiting

14. Taste and adjust salt before serving hot in bowls, with warm tortillas if desired.