The Mole Manchamanteles
Mole refers to various dishes of the Mexican cuisine, and one important member of this family is the manchamanteles. The manchamanteles dish is considered as one of the 7 traditional moles of Oaxaca, the mexican state where most moles come from, the manchamanteles is a dish based on pork loin, prepared with pre-Hispanic techniques but it retains a clear Spanish influence.
Recipe for Manchamanteles
* 1 whole Chicken,
* 1/2 lb. Pork Loin,
* 1 lb. red tomatoes,
* 6 ancho chiles,
* 1 slice of bread
* 1 tablespoon peeled peanuts,
* 1 small onion,
* 1 garlic clove,
* 1/2 tablespoon sugar
* herbs,
* 1/2 tablespoon of vinegar,
* 3 tablespoons vegetable oil
* 1/2 Plantain Banana
* 1/2 medium sweet potato or yam,
* 1/2 cup small peas,
* butter,
* 1 slice of pineapple, peeled,
* salt
Preparation:
1) The day before, roast then devein and seed the chiles. Then put them to soak in hot water with salt and vinegar. The next day, drain and blend them with the onion, garlic, peanuts, fried bread, and tomatoes previously seeded.
2) Cook the chicken in boiling water with the onion, garlic and herbs. Fry the ground ingredients and add resulting chicken broth to the sauce. Fry the pork separately with butter. When cooked, slice the pork meat in strips.
3) Peel, then cook the sweet potato in boiling water; when tender, chop in small cubes.
4) Bring the mole to a boil, then simmer a few minutes; add cut-up chicken, the pork loin, vinegar, sugar, the banana slices, the small peas (previously cooked separately), diced pineapple and cooked sweet potato cubes. Season with salt and cook until the fruits are cooked and the sauce has thickened. Serve hot.
