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

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 30 min
Porcje: 6
Trudność: Trudny

Informacja o alergenach: może zawierać gluten, orzechy, sezam i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

meat

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

meat cooking

2 szklankawater
4 ząbekgarlic, peeled
2 szt.bay leaf
1 łyżeczkasalt

chiles

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

sauce base

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

thickener

30 galmond, blanched
1 łyżkasesame seed

spices

1 szt.cinnamon stick, 1 inch piece
2 szt.clove, whole
0,5 łyżeczkawhole black pepper
0,5 łyżeczkacumin seed

cooking fat

3 łyżkaolive oil

liquid

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

fruit

0,5 szklankapineapple, fresh, diced
1 szt.apple, peeled, cored, and diced
1 szt.peach, fresh, pitted and diced

seasoning

1 łyżkasugar
0,5 łyżeczkasalt, or to taste

for serving

12 szt.tortilla, corn or flour

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Przechowuj prawidłowo

Przechowywanie

Store leftover Manchamanteles in an airtight container in the refrigerator.

Odgrzewanie

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.