Manchamanteles Fruity Mole Stew Food

MANCHAMANTEL MOLE SAUCE RECIPE {CHARRED PINEAPPLE AND CHIPOTLE MOLE}

Steps:

• Toast. Remove stems from ancho chiles and shake out the seeds. Tear into thick strips so they can lay flat. Heat a dry comal, cast iron skillet, or frying pan over medium heat and lay chile strips in pan. Toast on both sides until darkened and fragrant, but not burnt. Remove as they are toasted.
• Soak. Bring a small saucepan of water to a boil. Add toasted chiles and remove from heat. Use a plate to submerge completely under water. Let sit 30 minutes.
• Char. Heat broiler to high. Line a baking sheet with foil and place onion, garlic, and pineapple on prepared sheet. Broil until charred on all sides, about 15 minutes. Remove garlic as it gets toasted, it will cook much quicker than onion or pineapple.
• Toast nuts. Toast peanuts and almonds separately in a dry frying pan over medium heat, stirring frequently so they don't burn. Let both cool slightly, then grind in a spice or clean coffee grinder until finely ground, but not a paste. Set aside.
• Grind. Grind cloves, peppercorns, and cinnamon in a coffee grinder until finely ground. Set aside.
• Fry. Heat oil or lard in a large pot (large enough to cook mole in--I used a 4-quart Dutch oven) over medium-high heat until shimmering. Add plantain slices and fry on both sides until golden. Use tongs or slotted spoon to remove to a plate, leaving oil in pot.
• Puree. In a blender combine drained, soaked chiles, ground nuts, a third of the charred vegetables, and about a cup of the cooking liquid from the chicken. Blend until very smooth. Pour into a large bowl and repeat with remaining charred vegetables, ground spices, fried plantains, and chipotles adding enough chicken broth to get things moving but not too much to make it runny (you'll use about 3 cups total). You may have to do this in two more batches depending on the size of your blender.
• Simmer. Return pot with oil to medium heat. Once shimmering, add pureed sauce (careful it will spatter). Stir continuously to cook the sauce in the oil. Add salt and reduce the heat to low. Cook until thickened slightly, about 15 minutes. Taste and add more salt if needed.
• Serve. Serve with roasted chicken or pork or in tamales.

MANCHAMANTELES (FRUITY MOLE STEW)

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.

MEXICAN TABLECLOTH STAINER

Steps:

• Dredge meats with flour; shake off excess.
• Heat oil and butter in a large saute pan.
• Brown meats and remove from pan.
• Saute onion, garlic, nuts, seeds and peppers until onion is transparent.
• Add tomatoes and simmer until tender.
• Remove from heat and cool. Pour into blender or food processor and puree.
• In large pot, combine sauce, meats, stock, sugar and spices.
• Cook for 30 minutes.
• Cut sweet potato into large chunks and add to pot.
• Cook for 15 minutes.
• Stir in diced apple and pineapple.
• Heat through.
• Serve with rice and warm tortillas.
• **Use your favorite chicken pieces for this recipes - wings, thighs, legs for a variety
• **Cut up whole chicken works as well, but cut the breast pieces in half crosswise so they are finger-eatable.

MANCHA MANTELES

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.

MOLE CHILI STEW

Steps:

• In a large non-stick pot, add olive oil and diced onions. Cook the onions until carmelized. Add the diced bell peppers, and then add the beef and toss often to brown all sides of the beef cubes. Meanwhile, boil some water and pour in a separate bowl with the tomatoes and pasilla peppers. Let stand for about 10-15 minutes. Peel the tomatoes (the peels should come off very easily after soaking in the hot water). Slice the pasillas open, remove the seeds & stems, and chop (roughly). Take 2 of the tomatoes and place in a blender with the chopped pasillas and blend - - this will make a mole-like paste. Add to the pot. Blend the remaining tomatoes and add to the pot, stirring frequently. Add-in the cocoa powder, Ortega chili peppers and corn. Let the mixture cook on simmer for about 90 minutes.
• Then remove the beef cubes and add-in the black beans. Pull the beef cubes apart (shred) with 2 forks and this will give you a nice pile of shredded beef. If the beef is thoroughly cooked, then it should be tender enough to do this pretty easily). Once done shredding, add the beef back into the pot and stir-in the spices. Cook for an additional 30 minutes. Enjoy!

ANCHO AND CHIPOTLE MOLE

Steps:

• In a bowl, cover the anchos and chipotles with the boiling water. Let soak for 30 minutes, until softened. Drain, reserving the liquid. Discard the stems, cores and seeds; coarsely chop the chiles.
• Preheat the broiler or light a gas flame. Char the peppers for 10 minutes, turning occasionally, until charred all over. Transfer to a medium bowl, cover with plastic and let steam for 5 minutes. Peel the peppers and discard the skin, stems and seeds, then coarsely chop.
• In a small dry skillet, toast the cloves, cumin and cinnamon stick over moderately low heat until darkened and fragrant, 1 1/2 minutes. Let cool. Grind to a powder in a spice grinder. Transfer to a plate. Add the sunflower seeds to the skillet and toast, shaking the pan a few times, about 3 minutes. Let cool. Transfer the seeds to the grinder; finely grind.
• Heat the oil in a medium skillet. Add the garlic and cook over low heat until golden, about 3 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Remove from the heat and stir in the chocolate until melted.
• In a blender, combine the chiles and their soaking liquid with the bell peppers, the ground spices, the ground sunflower seeds and the garlic mixture and blend until smooth. Scrape the mole into a large bowl and season with salt. Transfer the sauce to jars and refrigerate.

MANCHA MANTELES - MEXICAN TABLECLOTH STAINER

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.