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人分
Cuisine: mexican
Ingredients: 900 g pork shoulder cut into 2-inch cubes; 900 g chicken thigh bone-in, skin-on; 2 カップ water; 4 片 garlic peeled; 2 個 bay leaf; 1 小さじ salt; 4 個 pasilla chile dried, stemmed and seeded; 3 個 mulato chile dried, stemmed and seeded; 2 個 ancho chile dried, stemmed and seeded; 1 個 chipotle chile dried, stemmed and seeded; 1 個 yellow onion chopped; 3 片 garlic minced; 2 個 tomato ripe, roughly chopped; 2 個 tomatillo husked and rinsed; 1 個 plantain ripe, peeled and sliced; 30 g almond blanched; 1 大さじ sesame seed; 1 個 cinnamon stick 1 inch piece; 2 個 clove whole; 0.5 小さじ whole black pepper; 0.5 小さじ cumin seed; 3 大さじ olive oil; 3 カップ pork broth from cooking meat, or store-bought; 0.5 カップ pineapple fresh, diced; 1 個 apple peeled, cored, and diced; 1 個 peach fresh, pitted and diced; 1 大さじ sugar; 0.5 小さじ salt or to taste; 12 個 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.

Forkinによるオリジナルレシピ

合計時間: 3 時間 30 分
人数: 6
難易度: 難しい

アレルゲン情報： グルテン、ナッツ類、ごま、木の実類を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

meat

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

meat cooking

2 カップwater
4 片garlic, peeled
2 個bay leaf
1 小さじsalt

chiles

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

sauce base

1 個yellow onion, chopped
3 片garlic, minced
2 個tomato, ripe, roughly chopped
2 個tomatillo, husked and rinsed
1 個plantain, ripe, peeled and sliced

thickener

30 galmond, blanched
1 大さじsesame seed

spices

1 個cinnamon stick, 1 inch piece
2 個clove, whole
0.5 小さじwhole black pepper
0.5 小さじcumin seed

cooking fat

3 大さじolive oil

liquid

3 カップpork broth, from cooking meat, or store-bought

fruit

0.5 カップpineapple, fresh, diced
1 個apple, peeled, cored, and diced
1 個peach, fresh, pitted and diced

seasoning

1 大さじsugar
0.5 小さじsalt, or to taste

for serving

12 個tortilla, corn or flour

調理器具

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

作り方

手順

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.
約1 時間
調理のヒント： 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.
約15 分
調理のヒント： 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.
約5 分
調理のヒント： 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.
約30 分
6
Heat half the olive oil in a large pot or Dutch oven over medium heat.
約2 分
7
Add the chopped yellow onion and cook until softened, about 5-7 minutes.
約7 分
8
Stir in the minced garlic and cook for another minute until fragrant.
約1 分
9
Add the chopped tomatoes, tomatillos, and sliced plantain to the pot. Cook for 10 minutes, stirring occasionally, until softened.
約10 分
10
In a separate dry skillet, toast the almonds, sesame seeds, cinnamon stick, cloves, black peppercorns, and cumin seeds until fragrant.
約3 分
調理のヒント： 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.
約5 分
12
Blend until very smooth, adding more broth as needed to achieve a thick, pourable sauce consistency.
約5 分
調理のヒント： 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.
約2 分
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.
約20 分
調理のヒント： The sauce should 'fry' in the oil, developing deeper flavors.
15
Add the remaining reserved pork broth to the sauce.
約1 分
16
Stir in the diced pineapple, apple, and peach. Bring to a gentle simmer.
約5 分
17
Return the cooked pork and chicken to the pot. Stir to coat the meats in the sauce.
約2 分
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.
約40 分
調理のヒント： The sauce should be rich and slightly sweet.
19
Serve hot with warm tortillas.
調理のヒント： This dish pairs well with white rice.

おいしく保存

保存方法

Store leftover Manchamanteles in an airtight container in the refrigerator.

温め直し

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.