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

Alkuperäinen resepti: Forkin

Kokonaisaika: 3 t 30 min
Annoksia: 6
Vaikeustaso: Vaikea

Allergeenitiedot: saattaa sisältää seuraavia: gluteeni, pähkinät, seesami ja puupähkinät. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

meat

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

meat cooking

2 kuppiwater
4 kynsigarlic, peeled
2 kplbay leaf
1 tlsalt

chiles

4 kplpasilla chile, dried, stemmed and seeded
3 kplmulato chile, dried, stemmed and seeded
2 kplancho chile, dried, stemmed and seeded
1 kplchipotle chile, dried, stemmed and seeded

sauce base

1 kplyellow onion, chopped
3 kynsigarlic, minced
2 kpltomato, ripe, roughly chopped
2 kpltomatillo, husked and rinsed
1 kplplantain, ripe, peeled and sliced

thickener

30 galmond, blanched
1 rklsesame seed

spices

1 kplcinnamon stick, 1 inch piece
2 kplclove, whole
0,5 tlwhole black pepper
0,5 tlcumin seed

cooking fat

3 rklolive oil

liquid

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

fruit

0,5 kuppipineapple, fresh, diced
1 kplapple, peeled, cored, and diced
1 kplpeach, fresh, pitted and diced

seasoning

1 rklsugar
0,5 tlsalt, or to taste

for serving

12 kpltortilla, corn or flour

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Säilytä hyvänä

Säilytys

Store leftover Manchamanteles in an airtight container in the refrigerator.

Uudelleenlämmitys

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.