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

Een origineel recept van Forkin

Totale tijd: 3 uur 30 min
Porties: 6
Moeilijkheid: Moeilijk

Allergeneninformatie: kan gluten, noten en sesam bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

meat

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

meat cooking

2 kopjewater
4 teentjegarlic, peeled
2 stbay leaf
1 tlsalt

chiles

4 stpasilla chile, dried, stemmed and seeded
3 stmulato chile, dried, stemmed and seeded
2 stancho chile, dried, stemmed and seeded
1 stchipotle chile, dried, stemmed and seeded

sauce base

1 styellow onion, chopped
3 teentjegarlic, minced
2 sttomato, ripe, roughly chopped
2 sttomatillo, husked and rinsed
1 stplantain, ripe, peeled and sliced

thickener

30 galmond, blanched
1 elsesame seed

spices

1 stcinnamon stick, 1 inch piece
2 stclove, whole
0,5 tlwhole black pepper
0,5 tlcumin seed

cooking fat

3 elolive oil

liquid

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

fruit

0,5 kopjepineapple, fresh, diced
1 stapple, peeled, cored, and diced
1 stpeach, fresh, pitted and diced

seasoning

1 elsugar
0,5 tlsalt, or to taste

for serving

12 sttortilla, corn or flour

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Goed bewaren

Bewaren

Store leftover Manchamanteles in an airtight container in the refrigerator.

Opwarmen

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.