Recipes and Cooking 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. By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke is a culinary specialist with the Better Homes and Gardens Test Kitchen. Her work includes recipe testing and development, food styling, and the creation of food video content. Her work expands across many of the Dotdash Meredith food brands including Magnolia Journal, Allrecipes, and various special interest publications. Sarah holds a Bachelor of Science degree in culinary science from Iowa State University and a Master of Science degree in food science from Kansas State University. Learn about BHG's Editorial Process Published on August 23, 2021 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Hands On Time: 45 mins Stand Time: 15 mins Total Time: 1 hrs Servings: 26 Yield: 6 1/2 cups mole Jump to Nutrition Facts 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 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. 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. 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). 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. 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. 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. 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). Rate it Print Nutrition Facts (per serving) 66 Calories 4g Fat 8g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.