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

Izvirni recept avtorja Forkin

Skupni čas: 3 h 30 min
Porcije: 6
Zahtevnost: Težko

Informacije o alergenih: lahko vsebuje gluten, oreščki, sezam in drevesni oreščki. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

meat

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

meat cooking

2 skodelicawater
4 strokgarlic, peeled
2 kosbay leaf
1 žličkasalt

chiles

4 kospasilla chile, dried, stemmed and seeded
3 kosmulato chile, dried, stemmed and seeded
2 kosancho chile, dried, stemmed and seeded
1 koschipotle chile, dried, stemmed and seeded

sauce base

1 kosyellow onion, chopped
3 strokgarlic, minced
2 kostomato, ripe, roughly chopped
2 kostomatillo, husked and rinsed
1 kosplantain, ripe, peeled and sliced

thickener

30 galmond, blanched
1 žlicasesame seed

spices

1 koscinnamon stick, 1 inch piece
2 kosclove, whole
0,5 žličkawhole black pepper
0,5 žličkacumin seed

cooking fat

3 žlicaolive oil

liquid

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

fruit

0,5 skodelicapineapple, fresh, diced
1 kosapple, peeled, cored, and diced
1 kospeach, fresh, pitted and diced

seasoning

1 žlicasugar
0,5 žličkasalt, or to taste

for serving

12 kostortilla, corn or flour

Oprema

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

Postopek

Korak za korakom

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

Pravilno shranjevanje

Shranjevanje

Store leftover Manchamanteles in an airtight container in the refrigerator.

Pogrevanje

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.