📝 About This Recipe
Known as the most whimsical of the Oaxacan moles, Manchamanteles earns its name from the vibrant, deep-red sauce that famously stains everything it touches. This festive dish is a masterpiece of balance, marrying the smoky heat of Ancho and Guajillo chilies with the natural sweetness of roasted pineapple, plantains, and sweet potatoes. It is a celebratory, fruity, and aromatic stew that represents the soul of Mexican 'dulce y salado' (sweet and savory) cooking.
🥗 Ingredients
The Proteins
- 1.5 pounds Pork Loin (cut into 1.5-inch cubes)
- 1.5 pounds Chicken Thighs (boneless, skinless, cut into large chunks)
- 6 cups Chicken Stock (low sodium, high quality)
The Chili Base
- 4 pieces Ancho Chilies (stemmed and seeded)
- 3 pieces Guajillo Chilies (stemmed and seeded)
- 3 tablespoons Lard or Vegetable Oil (for frying)
Aromatics and Spices
- 1/2 large White Onion (roughly chopped)
- 4 pieces Garlic Cloves (peeled)
- 3 pieces Roma Tomatoes (roasted until charred)
- 1/4 cup Almonds (blanched and slivered)
- 1 stick Mexican Cinnamon (about 2 inches long)
- 2 pieces Whole Cloves
- 4 pieces Black Peppercorns
The Signature Fruit
- 2 cups Fresh Pineapple (cut into thick wedges)
- 1 large Ripe Plantain (peeled and sliced into rounds)
- 1 medium Sweet Potato (peeled and cubed)
- 1/2 teaspoon Mexican Oregano (dried)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, sear the pork and chicken chunks in a tablespoon of lard over medium-high heat until golden brown on all sides. Remove the meat and set aside.
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2
In the same pot, lightly toast the dried Ancho and Guajillo chilies for 30-60 seconds until fragrant but not burnt. Transfer them to a bowl of hot water and soak for 20 minutes.
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3
While chilies soak, toast the almonds, cinnamon stick, cloves, and peppercorns in a dry skillet over medium heat for 3-5 minutes until the nuts are golden and spices are aromatic.
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4
Place the roasted tomatoes, onion, garlic, toasted spices, and the soaked chilies (discard soaking water) into a high-speed blender. Add 1 cup of chicken stock and blend until completely smooth.
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5
Heat the remaining lard in the Dutch oven. Carefully pour the blended chili paste into the hot oil (it will splatter!). Fry the paste, stirring constantly, for 5-8 minutes until it darkens and thickens.
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6
Slowly whisk in the remaining chicken stock to the chili paste. Add the seared meat back into the pot along with the cubed sweet potato.
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7
Bring the mixture to a gentle simmer. Cover and cook for 45 minutes, or until the pork is tender and the sweet potatoes are soft.
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8
While the mole simmers, sauté the pineapple wedges and plantain slices in a separate skillet with a touch of oil until caramelized and golden on the edges.
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9
Add the caramelized fruit and the Mexican oregano to the pot. Stir gently to avoid breaking the fruit and simmer uncovered for another 10-15 minutes to allow the flavors to meld.
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10
Taste and season with salt. If the mole is too acidic, add a small pinch of piloncillo or brown sugar to balance the heat and fruit.
💡 Chef's Tips
Always use very ripe plantains (the skin should be mostly black) for the best sweetness and texture. Do not skip frying the sauce; this 'searing' of the mole develops a deep, complex umami flavor that raw blending cannot achieve. If the sauce feels too thin, you can thicken it by blending in a small piece of toasted bread or a corn tortilla. For an even deeper flavor, make this dish one day in advance; the spices and fruit sugars harmonize beautifully overnight.
🍽️ Serving Suggestions
Serve in wide shallow bowls with a side of warm, fluffy white rice to soak up the sauce. Accompany with a stack of fresh, hand-pressed corn tortillas. Pair with a cold glass of Hibiscus (Jamaica) tea or a crisp Mexican Lager. Garnish with a few extra slices of fried plantain and a sprinkle of toasted sesame seeds for crunch.