Main CourseDinner

Manchamanteles (Tablecloth Stainer)

Name: Manchamanteles (Tablecloth Stainer)
Prep time: 1 h
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: 6 حصص
Cuisine: mexican
Ingredients: 900 g pork shoulder cut into 2-inch cubes; 900 g chicken thigh bone-in, skin-on; 2 كوب water; 4 فص garlic peeled; 2 قطعة bay leaf; 1 ملعقة صغيرة salt; 4 قطعة pasilla chile dried, stemmed and seeded; 3 قطعة mulato chile dried, stemmed and seeded; 2 قطعة ancho chile dried, stemmed and seeded; 1 قطعة chipotle chile dried, stemmed and seeded; 1 قطعة yellow onion chopped; 3 فص garlic minced; 2 قطعة tomato ripe, roughly chopped; 2 قطعة tomatillo husked and rinsed; 1 قطعة plantain ripe, peeled and sliced; 30 g almond blanched; 1 ملعقة كبيرة sesame seed; 1 قطعة cinnamon stick 1 inch piece; 2 قطعة clove whole; 0.5 ملعقة صغيرة whole black pepper; 0.5 ملعقة صغيرة cumin seed; 3 ملعقة كبيرة olive oil; 3 كوب pork broth from cooking meat, or store-bought; 0.5 كوب pineapple fresh, diced; 1 قطعة apple peeled, cored, and diced; 1 قطعة peach fresh, pitted and diced; 1 ملعقة كبيرة sugar; 0.5 ملعقة صغيرة salt or to taste; 12 قطعة tortilla corn or flour

This vibrant and complex Mexican stew features a rich, savory-sweet chili base. It combines various meats with fruits and chiles, creating a unique and deeply flavorful dish. Often served for special occasions, it's a true feast for the senses.

وصفة أصلية من Forkin

الوقت الإجمالي: 3 س 30 د
عدد الحصص: 6
الصعوبة: صعبة

معلومات مسببات الحساسية: قد تحتوي على غلوتين ومكسرات وسمسم ومكسرات شجرية. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

meat

900 gpork shoulder, cut into 2-inch cubes
900 gchicken thigh, bone-in, skin-on

meat cooking

2 كوبwater
4 فصgarlic, peeled
2 قطعةbay leaf
1 ملعقة صغيرةsalt

chiles

4 قطعةpasilla chile, dried, stemmed and seeded
3 قطعةmulato chile, dried, stemmed and seeded
2 قطعةancho chile, dried, stemmed and seeded
1 قطعةchipotle chile, dried, stemmed and seeded

sauce base

1 قطعةyellow onion, chopped
3 فصgarlic, minced
2 قطعةtomato, ripe, roughly chopped
2 قطعةtomatillo, husked and rinsed
1 قطعةplantain, ripe, peeled and sliced

thickener

30 galmond, blanched
1 ملعقة كبيرةsesame seed

spices

1 قطعةcinnamon stick, 1 inch piece
2 قطعةclove, whole
0.5 ملعقة صغيرةwhole black pepper
0.5 ملعقة صغيرةcumin seed

cooking fat

3 ملعقة كبيرةolive oil

liquid

3 كوبpork broth, from cooking meat, or store-bought

fruit

0.5 كوبpineapple, fresh, diced
1 قطعةapple, peeled, cored, and diced
1 قطعةpeach, fresh, pitted and diced

seasoning

1 ملعقة كبيرةsugar
0.5 ملعقة صغيرةsalt, or to taste

for serving

12 قطعةtortilla, corn or flour

الأدوات

fine-mesh sieve · blender · large pot · dutch oven · skillet

طريقة التحضير

خطوة بخطوة

1
Place the pork shoulder and chicken thighs in a large pot with water, garlic, bay leaf, and salt.
2
Bring to a boil, then reduce heat and simmer for 1 hour, or until the meats are tender.
حوالي 1 س
ملاحظة الطاهي: Skim any foam that rises to the surface.
3
Remove the meats from the pot, reserving the broth. Shred the chicken from the bone and discard skin and bones. Cut the pork into smaller pieces if desired.
حوالي 15 د
ملاحظة الطاهي: Keep the broth for the sauce.
4
In a dry skillet over medium heat, toast the pasilla chiles, mulato chiles, ancho chiles, and chipotle chiles for 1-2 minutes per side until fragrant, being careful not to burn them.
حوالي 5 د
ملاحظة الطاهي: Toasting enhances their flavor and aroma.
5
Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes, then drain.
حوالي 30 د
6
Heat half the olive oil in a large pot or Dutch oven over medium heat.
حوالي 2 د
7
Add the chopped yellow onion and cook until softened, about 5-7 minutes.
حوالي 7 د
8
Stir in the minced garlic and cook for another minute until fragrant.
حوالي 1 د
9
Add the chopped tomatoes, tomatillos, and sliced plantain to the pot. Cook for 10 minutes, stirring occasionally, until softened.
حوالي 10 د
10
In a separate dry skillet, toast the almonds, sesame seeds, cinnamon stick, cloves, black peppercorns, and cumin seeds until fragrant.
حوالي 3 د
ملاحظة الطاهي: Keep an eye on them to prevent burning.
11
Combine the rehydrated chiles, the cooked onion-garlic-tomato mixture, the toasted nuts and spices, and a small amount of the reserved pork broth in a blender.
حوالي 5 د
12
Blend until very smooth, adding more broth as needed to achieve a thick, pourable sauce consistency.
حوالي 5 د
ملاحظة الطاهي: Strain the sauce through a fine-mesh sieve if you prefer a smoother texture.
13
Heat the remaining olive oil in the same large pot or Dutch oven over medium heat.
حوالي 2 د
14
Pour the blended sauce into the pot. Bring to a simmer and cook for 15-20 minutes, stirring frequently, until the sauce has thickened and darkened in color.
حوالي 20 د
ملاحظة الطاهي: The sauce should 'fry' in the oil, developing deeper flavors.
15
Add the remaining reserved pork broth to the sauce.
حوالي 1 د
16
Stir in the diced pineapple, apple, and peach. Bring to a gentle simmer.
حوالي 5 د
17
Return the cooked pork and chicken to the pot. Stir to coat the meats in the sauce.
حوالي 2 د
18
Add the sugar and adjust salt to taste. Simmer for another 30-40 minutes, allowing the flavors to meld and the fruits to soften.
حوالي 40 د
ملاحظة الطاهي: The sauce should be rich and slightly sweet.
19
Serve hot with warm tortillas.
ملاحظة الطاهي: This dish pairs well with white rice.

حافظ على جودتها

الحفظ

Store leftover Manchamanteles in an airtight container in the refrigerator.

إعادة التسخين

Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce, or in the microwave.