Manchamanteles Chile Sauce

Manchamanteles Chile Sauce

A fruity, smoky chile sauce blending ancho and guajillo with pineapple and plantain.

Total 1 hr 5 min Makes 16 oz Calories 95/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Wheat, Sesame

This tablecloth-staining mole gets its name from its deep brick-red color and sweet-savory character, built on toasted dried chiles, ripe plantain, and pineapple. Simmered until thick and glossy, it balances fruit sweetness with smoky heat, making it a rich base for simmering pork or chicken.

Ingredients

  • 4 dried ancho chiles, stemmed and seeded
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 tablespoons lard or vegetable oil
  • 1/2 cup white onion, chopped
  • 2 cloves garlic
  • 1 ripe plantain, peeled and sliced
  • 1 cup cups fresh pineapple, chopped
  • 2 plum tomatoes, quartered
  • 1/4 cup raisins
  • 1 slice stale white bread, torn
  • 1 tablespoon sesame seeds, toasted
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups cups chicken stock
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt

Method

  1. Toast the ancho and guajillo chiles in a dry skillet over medium heat for 30 to 45 seconds per side until fragrant and pliable, then transfer to a bowl and cover with hot water to soak for 15 minutes.

  2. Heat the lard in a 9-inch skillet over medium heat and cook the onion and garlic for 3 to 4 minutes until softened.

  3. Add the plantain slices and cook for 3 to 4 minutes, turning occasionally, until lightly browned.

  4. Add the pineapple, tomatoes, raisins, and torn bread, and cook for 3 minutes, stirring, until the tomatoes soften.

  5. Drain the soaked chiles and transfer to a blender with the onion-plantain mixture, sesame seeds, cinnamon, cloves, and 1 cup of chicken stock. Blend until smooth, adding more stock as needed to loosen.

  6. Strain the sauce through a medium-mesh sieve into a 6-quart saucepan, pressing solids with a spatula to extract as much liquid as possible.

  7. Stir in the remaining chicken stock, vinegar, sugar, and salt, and bring to a simmer over medium heat.

  8. Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the sauce thickens and darkens slightly.

  9. Taste and adjust salt or sugar as needed, then use immediately or let cool before storing in an airtight container in the refrigerator for up to 5 days.

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Rate this recipe

★ 3.7 (1)

Manchamanteles Chile Sauce

This tablecloth-staining mole gets its name from its deep brick-red color and sweet-savory character, built on toasted dried chiles, ripe plantain, and pineapple. Simmered until thick and glossy, it balances fruit sweetness with smoky heat, making it a rich base for simmering pork or chicken.

1 hr 5 min 16 oz 95 cal

Ingredients

  • 4 dried ancho chiles, stemmed and seeded
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 tablespoons lard or vegetable oil
  • 1/2 cup white onion, chopped
  • 2 cloves garlic
  • 1 ripe plantain, peeled and sliced
  • 1 cup cups fresh pineapple, chopped
  • 2 plum tomatoes, quartered
  • 1/4 cup raisins
  • 1 slice stale white bread, torn
  • 1 tablespoon sesame seeds, toasted
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups cups chicken stock
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt

Method

  1. 1

    Toast the ancho and guajillo chiles in a dry skillet over medium heat for 30 to 45 seconds per side until fragrant and pliable, then transfer to a bowl and cover with hot water to soak for 15 minutes.

  2. 2

    Heat the lard in a 9-inch skillet over medium heat and cook the onion and garlic for 3 to 4 minutes until softened.

  3. 3

    Add the plantain slices and cook for 3 to 4 minutes, turning occasionally, until lightly browned.

  4. 4

    Add the pineapple, tomatoes, raisins, and torn bread, and cook for 3 minutes, stirring, until the tomatoes soften.

  5. 5

    Drain the soaked chiles and transfer to a blender with the onion-plantain mixture, sesame seeds, cinnamon, cloves, and 1 cup of chicken stock. Blend until smooth, adding more stock as needed to loosen.

  6. 6

    Strain the sauce through a medium-mesh sieve into a 6-quart saucepan, pressing solids with a spatula to extract as much liquid as possible.

  7. 7

    Stir in the remaining chicken stock, vinegar, sugar, and salt, and bring to a simmer over medium heat.

  8. 8

    Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the sauce thickens and darkens slightly.

  9. 9

    Taste and adjust salt or sugar as needed, then use immediately or let cool before storing in an airtight container in the refrigerator for up to 5 days.