Manchamanteles (Tablecloth Stainer)
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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 3 h 30 min
- Porcije
- 6
- Težina
- Teško
Informacije o alergenima: može sadržavati gluten, orašasti plodovi, sezam i orašasti plodovi s drveća. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
meat
- 900 gpork shoulder, cut into 2-inch cubes
- 900 gchicken thigh, bone-in, skin-on
meat cooking
- 2 šalicawater
- 4 češanjgarlic, peeled
- 2 kombay leaf
- 1 žličicasalt
chiles
- 4 kompasilla chile, dried, stemmed and seeded
- 3 kommulato chile, dried, stemmed and seeded
- 2 komancho chile, dried, stemmed and seeded
- 1 komchipotle chile, dried, stemmed and seeded
sauce base
- 1 komyellow onion, chopped
- 3 češanjgarlic, minced
- 2 komtomato, ripe, roughly chopped
- 2 komtomatillo, husked and rinsed
- 1 komplantain, ripe, peeled and sliced
thickener
- 30 galmond, blanched
- 1 žlicasesame seed
spices
- 1 komcinnamon stick, 1 inch piece
- 2 komclove, whole
- 0,5 žličicawhole black pepper
- 0,5 žličicacumin seed
cooking fat
- 3 žlicaolive oil
liquid
- 3 šalicapork broth, from cooking meat, or store-bought
fruit
- 0,5 šalicapineapple, fresh, diced
- 1 komapple, peeled, cored, and diced
- 1 kompeach, fresh, pitted and diced
seasoning
- 1 žlicasugar
- 0,5 žličicasalt, or to taste
for serving
- 12 komtortilla, corn or flour
Oprema
fine-mesh sieve · blender · large pot · dutch oven · skillet
Postupak
Korak po korak
- 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.
Oko 1 h
Napomena kuhara: 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.
Oko 15 min
Napomena kuhara: 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.
Oko 5 min
Napomena kuhara: 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.
Oko 30 min
- 6
Heat half the olive oil in a large pot or Dutch oven over medium heat.
Oko 2 min
- 7
Add the chopped yellow onion and cook until softened, about 5-7 minutes.
Oko 7 min
- 8
Stir in the minced garlic and cook for another minute until fragrant.
Oko 1 min
- 9
Add the chopped tomatoes, tomatillos, and sliced plantain to the pot. Cook for 10 minutes, stirring occasionally, until softened.
Oko 10 min
- 10
In a separate dry skillet, toast the almonds, sesame seeds, cinnamon stick, cloves, black peppercorns, and cumin seeds until fragrant.
Oko 3 min
Napomena kuhara: 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.
Oko 5 min
- 12
Blend until very smooth, adding more broth as needed to achieve a thick, pourable sauce consistency.
Oko 5 min
Napomena kuhara: 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.
Oko 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.
Oko 20 min
Napomena kuhara: The sauce should 'fry' in the oil, developing deeper flavors.
- 15
Add the remaining reserved pork broth to the sauce.
Oko 1 min
- 16
Stir in the diced pineapple, apple, and peach. Bring to a gentle simmer.
Oko 5 min
- 17
Return the cooked pork and chicken to the pot. Stir to coat the meats in the sauce.
Oko 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.
Oko 40 min
Napomena kuhara: The sauce should be rich and slightly sweet.
- 19
Serve hot with warm tortillas.
Napomena kuhara: This dish pairs well with white rice.
Pravilno čuvanje
Store leftover Manchamanteles in an airtight container in the refrigerator.
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.
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