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

Toplam süre: 3 sa. 30 dk.
Porsiyon: 6
Zorluk: Zor

Alerjen bilgisi: gluten, kuruyemişler, susam ve sert kabuklu yemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

meat

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

meat cooking

2 su bardağıwater
4 dişgarlic, peeled
2 adetbay leaf
1 çay kaşığısalt

chiles

4 adetpasilla chile, dried, stemmed and seeded
3 adetmulato chile, dried, stemmed and seeded
2 adetancho chile, dried, stemmed and seeded
1 adetchipotle chile, dried, stemmed and seeded

sauce base

1 adetyellow onion, chopped
3 dişgarlic, minced
2 adettomato, ripe, roughly chopped
2 adettomatillo, husked and rinsed
1 adetplantain, ripe, peeled and sliced

thickener

30 galmond, blanched
1 yemek kaşığısesame seed

spices

1 adetcinnamon stick, 1 inch piece
2 adetclove, whole
0,5 çay kaşığıwhole black pepper
0,5 çay kaşığıcumin seed

cooking fat

3 yemek kaşığıolive oil

liquid

3 su bardağıpork broth, from cooking meat, or store-bought

fruit

0,5 su bardağıpineapple, fresh, diced
1 adetapple, peeled, cored, and diced
1 adetpeach, fresh, pitted and diced

seasoning

1 yemek kaşığısugar
0,5 çay kaşığısalt, or to taste

for serving

12 adettortilla, corn or flour

Ekipman

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

Hazırlanışı

Adım adım

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

Tazeliğini koruyun

Saklama

Store leftover Manchamanteles in an airtight container in the refrigerator.

Yeniden ısıtma

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.