Manchamanteles
Fruit & Chile Mole
Manchamanteles ('tablecloth stainer') pairs pork or chicken with an ancho-almond sauce, then folds in pineapple, apple, and fried plantain for a mole distinctive among Mexico's savory sauces for its sweet-tart edge.
Manchamanteles
✦ Antes de Empezar
Before you cook
Can I use chicken instead of pork?
Yes — the recipe is built for either; chicken pieces need only about 25 minutes to nearly tender versus roughly 45 minutes for pork shoulder, so adjust the browning step's simmer time accordingly.
Ingredientes· 13View
The Chiles
- 4Dried Ancho Chilesstems and seeds removed
- 4Dried Guajillo Chilesstems and seeds removed
The Sweet Fruits
- 1 cupFresh Pineapplediced
- 1Sweet Plantain (Plátano Macho)sliced
- 1 largeRed Applepeeled, cored, diced
- 1 mediumSweet Potato (Camote)peeled and diced
Aromatics & Finish
- 1/2 onion + 4 cloves garlicWhite Onion & Garlic
- 3 mediumRoma Tomatoes
- 1/4 cup eachRaw Almonds & Sesame Seedstoasted
- 2 tbspApple Cider Vinegaradds crucial tangy contrast
- 5-6 cupsChicken Broth
- 4 tbspPork Lard
- to tasteSalt & Sugar
Instrucciones
6 pasosDora la carne
Brown the meat
Brown the meat in lard, then add 1 cup broth and simmer until nearly tender — about 45 minutes for pork or 25 minutes for chicken.
Prepara los chiles
Prepare the chiles
Toast and soak the ancho chiles. Blend with the tomatoes, onion, garlic, almonds, cinnamon, cloves, pepper, salt, and 2 cups broth.
Fríe la salsa
Fry the sauce
Strain and fry the sauce in the meat pot for 10 to 12 minutes.
Regresa la carne
Return the meat
Return the meat and simmer 20 minutes.
Añade la fruta
Add the fruit
Add the pineapple and apple and cook 10 minutes. Fold in the fried plantain during the final 5 minutes so it keeps its shape.
Ajusta y sirve
Adjust and serve
Adjust the balance: the mole should be savory and chile-rich with distinct sweet-acidic fruit.