Mancha Manteles Food

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

Ingredients

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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