Mole Manchamanteles

With a dark color and a flavor profile that is a cross between tomato sauce, red chile sauce, and tropical fruit puree, manchamanteles translates to "tablecloth stainer." Traditionally, it is simmered with assorted meats, fruits, and other ingredients to create a savory stewlike dish.

Mole Manchamanteles chicken in cast-iron skillet
Photo: Adam Albright
Hands On Time:
45 mins
Stand Time:
15 mins
Total Time:
60 mins
Servings:
26
Yield:
6 1/2 cups mole

Ingredients

  • 7 dried ancho chile peppers, stems and seeds removed

  • ¾ cup whole almonds

  • 2 cup coarsely chopped pineapple

  • 4 roma tomatoes, halved

  • ½ cup coarsely chopped onion

  • 6 cloves garlic

  • 2 tablespoon vegetable oil

  • 1 medium ripe plantain, peeled and cut into thick slices

  • 2 cup chicken stock

  • 1 - 2 canned chipotle peppers in adobo sauce

  • 1 teaspoon dried Mexican or regular oregano, crushed

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground nutmeg

  • 2 tablespoon white vinegar

  • 1 bay leaf

  • 1 fresh thyme sprig

  • ¾ teaspoon salt

  • ½ teaspoon black pepper

Directions

  1. Tear dried peppers into large pieces. Heat a 10-inch skillet over medium and add pepper pieces. Toast on both sides until darkened and fragrant, but not burnt. Remove as they are toasted and place in a bowl of very hot water. Cover and let stand 20 minutes; drain.

  2. Meanwhile, in same skillet cook and stir almonds over medium heat 2 to 3 minutes or until toasted and fragrant. Remove and cool slightly. Place in a spice grinder or a small food processor. Cover and process until finely ground.

  3. Preheat broiler. Line a large shallow baking pan with foil. Place pineapple, tomatoes, onion, and garlic in prepared pan. Broil 5 to 6 inches from heat 15 minutes or until darkened on all sides, stirring occasionally. Remove garlic as it turns golden (it will cook much quicker than the other ingredients).

  4. In a 4- to 5-qt. Dutch oven heat oil over medium-high. Add plantain slices; cook 5 minutes or until golden, turning once. Using tongs or a slotted spoon, transfer to a plate, reserving oil in pan.

  5. In a blender combine ancho peppers, ground almonds, half of the roasted pineapple mixture, and 1 cup of the stock. Cover and blend until smooth. Transfer to a large bowl. Repeat with remaining roasted pineapple mixture and 1 cup stock, fried plantain, chipotle peppers, oregano, cinnamon, cloves, and nutmeg. Add to pureed pineapple mixture in bowl.

  6. Reheat reserved oil in Dutch oven over medium. Carefully add pureed pineapple mixture; cook and stir 1 minute. Reduce heat. Stir in vinegar, bay leaf, thyme, salt, and black pepper. Simmer, covered, 5 minutes. Season to taste with additional salt and black pepper. Let stand, covered, 15 minutes. Remove and discard bay leaf and thyme.

  7. Serve mole with roasted chicken or pork, spoon over grilled fish, or use as the sauce in tamales or over enchiladas.

To Store

Transfer mole to an airtight container. Store in refrigerator up to 3 days or freeze up to 3 months.

Pollo Mole Manchamanteles

Brush the bole over chicken drumsticks and thighs. Roast at 375°F 45 minutes or until chicken is cooked through (175°F).

Nutrition Facts (per serving)

66 Calories
4g Fat
8g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 26
Calories 66
% Daily Value *
Total Fat 4g 5%
Sodium 139mg 6%
Total Carbohydrate 8g 3%
Total Sugars 3g
Protein 2g
Vitamin C 8.7mg 44%
Calcium 20mg 2%
Iron 0.8mg 4%
Potassium 221mg 5%
Folate, total 10.7mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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