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

O rețetă originală de Forkin

Durată totală: 3 ore 30 min.
Porții: 6
Dificultate: Dificilă

Informații despre alergeni: poate conține gluten, nuci, susan și fructe cu coajă lemnoasă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

meat

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

meat cooking

2 canăwater
4 cățelgarlic, peeled
2 buc.bay leaf
1 lingurițăsalt

chiles

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

sauce base

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

thickener

30 galmond, blanched
1 lingurăsesame seed

spices

1 buc.cinnamon stick, 1 inch piece
2 buc.clove, whole
0,5 lingurițăwhole black pepper
0,5 lingurițăcumin seed

cooking fat

3 lingurăolive oil

liquid

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

fruit

0,5 canăpineapple, fresh, diced
1 buc.apple, peeled, cored, and diced
1 buc.peach, fresh, pitted and diced

seasoning

1 lingurăsugar
0,5 lingurițăsalt, or to taste

for serving

12 buc.tortilla, corn or flour

Ustensile

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

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

Store leftover Manchamanteles in an airtight container in the refrigerator.

Reîncălzire

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.