Mancha Manteles Recipes

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MANCHAMANTELES (FRUITY MOLE STEW)



Manchamanteles (Fruity Mole Stew) image

Manchamanteles literally translates as "tablecloth stainer" because of its red chili color and stew consistency. Delicious too.

Provided by Mexi-Rosie

Categories     Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

100 g blanched almonds
100 g peeled pistachios
100 g shelled skinned peanuts
100 g raisins
100 g sesame seeds
1 lb ancho chili, seeded and deveined
1 lb pasilla chile, seeded and deveined
2 corn tortillas
1/2 mexican bolillo bread
1/4 lb lard
1 turkey, in pieces
2 cups turkey broth
1/2 fresh peeled pineapple, in chunks
5 apples, peeled and chopped
1 onion
5 garlic cloves
2 pieces mexican chocolate (or more according to your taste)
1 peeled and sliced plantain

Steps:

  • Fry the first five ingredients in some of the lard until they are toasted and browned.
  • On same melted lard toast the deveined chillies, the spices and process in blender together.
  • Next, fry-toast the tortillas and bolillos.
  • Process again with previous mixture, and fry on remaining lard.
  • Add salt, turkey broth, chocolate tablets and the fruits and the pieced turkey.
  • Simmer until chocolate melts and fruits are cooked but not mushy.
  • Serve hot.

Nutrition Facts : Calories 1249.8, Fat 70.2, SaturatedFat 12, Cholesterol 18, Sodium 119.9, Carbohydrate 150.5, Fiber 49.3, Sugar 40, Protein 35.2

MANCHA MANTELES



Mancha Manteles image

Provided by Jimmy Shaw

Categories     Blender     Food Processor     Chicken     Citrus     Fruit     Garlic     Nut     Pepper     Potato     Tomato     Poach     Roast     Plantain

Yield Makes 6 to 8 servings

Number Of Ingredients 34

For mancha manteles
1 1/2 pounds tomatoes
1 1/2 medium white onions, peeled and quartered
1 medium sweet potato
5 dried ancho chiles*
3 dried guajillo chiles*
3 dried mulato chiles*
6 cloves garlic, unpeeled
1/2 cup sesame seeds
1/3 cup whole almonds
1/4 stick cinnamon
3 whole cloves
2 whole black peppercorns
6 cups chicken stock or low-sodium chicken broth
4 tablespoons vegetable oil
1/2 cup raisins
2 green plantains, peeled and cut into 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For poached Chicken
6 cups chicken stock or low-sodium chicken broth
3 medium carrots chopped into 1/2 inch pieces
1 small onion, coarsely chopped
2 ribs celery, cut into 1/2 inch slices
1 (3 1/2-pound) roasting chicken, cut into 8 pieces, discarding wings and cutting breast into 4 pieces
To serve
3 slices pineapple (1/4 regular pinapple or 1 small pineapple)
1 1/2 apples, such as gala, cubed
1 teaspoon kosher salt
2 teaspoon sugar
1/2 cup freshly squeezed orange juice (2 medium oranges)
1/2 teaspoon finely grated orange zest (less than 1/2 medium orange)
1/2 cup prunes, pitted and chopped
*Ancho, guajillo, and mulato seco chiles are available at most supermarkets or online at kalustyans.com

Steps:

  • Prepare mancha manteles
  • Preheat oven to 350°F
  • On parchment-lined sheet pan, place tomatoes, onions, and sweet potato and put in oven. Roast tomatoes until blistered, about 25 minutes, then remove from oven. Roast onions until beginning to caramelize, about 35 minutes, then remove. Cook potato until knife easily slides in, about 45-55 minutes, then remove.
  • In 10-inch, dry skillet over moderately low heat, toast ancho, guajillo, and mulato chiles, turning once, until slightly darker and beginning to puff, about 2 to 3 minutes. Remove from heat and let cool. Once chiles are cool enough to handle, halve lengthwise, then remove and discard seeds, stems, and ribs. Transfer chiles to medium bowl, cover completely with water, and let stand 20 minutes.
  • In small, dry skillet over moderate heat, toast unpeeled garlic, turning once, until starting to turn golden brown, about 10 minutes total. When cool enough to handle, remove skins and set aside.
  • In small, dry skillet over moderate heat, toast sesame seeds, stirring to prevent burning, until starting to turn golden brown, about 5 to 6 minutes. Set aside.
  • In small, dry skillet over moderate heat, toast almonds, cinnamon, cloves, and peppercorns until light brown, about 2 to 3 minutes. Set aside.
  • Drain chiles well and place in blender. Add 2 cups chicken stock and purée until smooth, about 2 to 3 minutes. Strain and set aside.
  • In 10-inch skillet over moderate heat, heat 2 tablespoons oil until hot but not smoking. Add raisins and cook until puffed up, about 2 minutes. With slotted spoon remove raisins, place in small bowl, and set aside. Do not clean skillet.
  • In same skillet, using oil leftover from cooking raisins, cook plantains, turning once, until golden brown, about 6 minutes total. Place in bowl and set aside.
  • When tomatoes are cool enough to handle, remove skins, then quarter and remove seeds. Coarsely chop and place in blender. Add onions, toasted garlic, and 2 cups chicken stock, then purée until smooth. Strain and set aside.
  • Rinse blender, then purée toasted sesame seeds and 1 1/2 cups chicken stock until very smooth, about 2 minutes. Strain and set aside.
  • Rinse blender, then purée raisins, half of plantains, almonds, cinnamon, cloves, salt, and pepper until very smooth. Strain and set aside.
  • In 6-quart, heavy pan over moderate heat, heat 2 tablespoons oil. Add chile purée and cook until slightly thickened, about 10 minutes. Add tomato purée, sesame purée, and raisin purée, then cook 30 minutes, stirring constantly. Keep over low heat, adding remaining 1/2 cup stock if mixture gets too thick.
  • Poach chicken
  • In heavy, 6-quart heavy pot, place chicken stock, carrots, onions, and celery and bring to a simmer. Add chicken and cook, uncovered, at bare simmer, until cooked through, about 14 to 18 minutes. Remove chicken from pot, place in bowl, and let cool. Discard cooking broth.
  • To Serve
  • Add chicken, sweet potato, remaining plantains, apple, pineapple, salt, sugar, orange juice and zest, and prunes to mancha manteles pot and simmer 10 minutes.

MANCHA MANTELES - MEXICAN TABLECLOTH STAINER



Mancha Manteles - Mexican Tablecloth Stainer image

Taken directly from "Mexican Cooking" by Carolyn Dehnel. This is a regular in our house served with Arroz Blanco although I usually use a whole can of tinned chopped tomatoes as its quicker and easier. Sometimes I will use pre-cooked rotisserie chicken from the supermarket and stock cubes. The plantain can be substituted with a firm banana cut into 2.5 cm slices but only add it in the last 5 mins otherwise it will disintegrate.

Provided by Lou van

Categories     Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 chicken, jointed
225 g pork, cut into 2 . 5cm cubes
1 tablespoon corn oil
1 medium onion, chopped
2 garlic cloves, crushed
1 -2 chile, chopped
350 g tomatoes, chopped
25 g peanuts
1 bay leaf
1 teaspoon ground cinnamon
1 -3 teaspoon chili powder
3 whole cloves
1 tablespoon sesame seeds
1 tablespoon concentrated tomato puree
1 green pepper, chopped
1 plantain, cut into 2 . 5 cm slices
1 pear, sliced
1 cooking apple, sliced

Steps:

  • Put the chicken and pork into a large pan, cover with water and simmer for 1 hours Drain and reserve the stock.
  • Heat the oil in a large pan and cook the onion, garlic and chillies until lightly browned.
  • Add tomatoes and continue to cook, uncovered, for 5 minutes.
  • Add peanuts, bay leaf, cinnamon, chilli powder, whole cloves and sesame seeds.
  • Simmer uncovered for 10 minutes.
  • Process mixture in an electric blender until smooth then return to the pan.
  • Add tomato puree, green pepper and the stock from the meat until the sauce is the consistency you prefer.
  • Add the chicken, pork, plantain, pear and apple.
  • Simmer for 10 minutes then serve.

Nutrition Facts : Calories 566.1, Fat 28.7, SaturatedFat 7.8, Cholesterol 134.6, Sodium 132.6, Carbohydrate 37.3, Fiber 6.7, Sugar 19.6, Protein 42.5

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