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 portioner
Cuisine: mexican
Ingredients: 900 g pork shoulder cut into 2-inch cubes; 900 g chicken thigh bone-in, skin-on; 2 kop water; 4 fed garlic peeled; 2 stk. bay leaf; 1 tsk. salt; 4 stk. pasilla chile dried, stemmed and seeded; 3 stk. mulato chile dried, stemmed and seeded; 2 stk. ancho chile dried, stemmed and seeded; 1 stk. chipotle chile dried, stemmed and seeded; 1 stk. yellow onion chopped; 3 fed garlic minced; 2 stk. tomato ripe, roughly chopped; 2 stk. tomatillo husked and rinsed; 1 stk. plantain ripe, peeled and sliced; 30 g almond blanched; 1 spsk. sesame seed; 1 stk. cinnamon stick 1 inch piece; 2 stk. clove whole; 0,5 tsk. whole black pepper; 0,5 tsk. cumin seed; 3 spsk. olive oil; 3 kop pork broth from cooking meat, or store-bought; 0,5 kop pineapple fresh, diced; 1 stk. apple peeled, cored, and diced; 1 stk. peach fresh, pitted and diced; 1 spsk. sugar; 0,5 tsk. salt or to taste; 12 stk. 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.

En original opskrift af Forkin

Tid i alt: 3 t. 30 min.
Portioner: 6
Sværhedsgrad: Svær

Allergenoplysninger: kan indeholde gluten, nødder, sesam og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

meat

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

meat cooking

2 kopwater
4 fedgarlic, peeled
2 stk.bay leaf
1 tsk.salt

chiles

4 stk.pasilla chile, dried, stemmed and seeded
3 stk.mulato chile, dried, stemmed and seeded
2 stk.ancho chile, dried, stemmed and seeded
1 stk.chipotle chile, dried, stemmed and seeded

sauce base

1 stk.yellow onion, chopped
3 fedgarlic, minced
2 stk.tomato, ripe, roughly chopped
2 stk.tomatillo, husked and rinsed
1 stk.plantain, ripe, peeled and sliced

thickener

30 galmond, blanched
1 spsk.sesame seed

spices

1 stk.cinnamon stick, 1 inch piece
2 stk.clove, whole
0,5 tsk.whole black pepper
0,5 tsk.cumin seed

cooking fat

3 spsk.olive oil

liquid

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

fruit

0,5 koppineapple, fresh, diced
1 stk.apple, peeled, cored, and diced
1 stk.peach, fresh, pitted and diced

seasoning

1 spsk.sugar
0,5 tsk.salt, or to taste

for serving

12 stk.tortilla, corn or flour

Udstyr

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

Fremgangsmåde

Trin for trin

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.
Ca. 1 t.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 30 min.
6
Heat half the olive oil in a large pot or Dutch oven over medium heat.
Ca. 2 min.
7
Add the chopped yellow onion and cook until softened, about 5-7 minutes.
Ca. 7 min.
8
Stir in the minced garlic and cook for another minute until fragrant.
Ca. 1 min.
9
Add the chopped tomatoes, tomatillos, and sliced plantain to the pot. Cook for 10 minutes, stirring occasionally, until softened.
Ca. 10 min.
10
In a separate dry skillet, toast the almonds, sesame seeds, cinnamon stick, cloves, black peppercorns, and cumin seeds until fragrant.
Ca. 3 min.
Kokkens note: 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.
Ca. 5 min.
12
Blend until very smooth, adding more broth as needed to achieve a thick, pourable sauce consistency.
Ca. 5 min.
Kokkens note: 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.
Ca. 2 min.
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.
Ca. 20 min.
Kokkens note: The sauce should 'fry' in the oil, developing deeper flavors.
15
Add the remaining reserved pork broth to the sauce.
Ca. 1 min.
16
Stir in the diced pineapple, apple, and peach. Bring to a gentle simmer.
Ca. 5 min.
17
Return the cooked pork and chicken to the pot. Stir to coat the meats in the sauce.
Ca. 2 min.
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.
Ca. 40 min.
Kokkens note: The sauce should be rich and slightly sweet.
19
Serve hot with warm tortillas.
Kokkens note: This dish pairs well with white rice.

Bevar den gode smag

Opbevaring

Store leftover Manchamanteles in an airtight container in the refrigerator.

Genopvarmning

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.