Mole Manchamanteles
Mole Manchamanteles: A Sweet and Savory Mexican Masterpiece for Celebrations
Mole Manchamanteles is a bold dish that stands out for its unique combination of sweet and savory flavors, making it one of the seven classic moles of Oaxaca, Mexico. Known as the “tablecloth-stainer” due to its deep, rich colors, this mole has become a popular choice for celebratory occasions, especially during Hispanic Heritage Month and Día de Muertos. Its complex sauce, made from a blend of chiles, fruits, and spices, reflects the deep-rooted culinary traditions of Mexico, celebrating its fusion of indigenous and Spanish influences.
Related Recipe: Papas en Mole
This mole manchamanteles is a rich and flavorful sauce that blends roasted tomatoes, hydrated ancho chiles, and a variety of nuts, fruits, and spices for a deeply complex taste. Sweet plantains and pineapple balance the earthy ancho chiles, creating a harmonious mix of sweet and savory flavors. Serve over chicken, turkey, or pork for a comforting and bold dish.
Fun Facts and History
- Mole Manchamanteles is one of the seven famous moles of Oaxaca, each with its own unique flavor profile and ingredients.
- The use of tropical fruits like pineapple and plantains highlights the influence of Spanish colonization on Mexican cuisine, as these ingredients were introduced to Mexico during the colonial period.
- Mole is often considered a “labor of love” in Mexican households, with recipes passed down from generation to generation. Families guard their mole recipes closely, as they are seen as part of their culinary heritage.
Mole Manchamanteles is more than just a delicious dish—it’s a celebration of Mexican culture and history. Whether you’re preparing it for a special family gathering or as part of a Día de Muertos ofrenda, this mole is sure to bring warmth, flavor, and a touch of tradition to your table.
Ingredients and Variations
- At its heart, Mole Manchamanteles is a sweet and smoky sauce made with ingredients such as ancho chiles, tomatoes, nuts, and tropical fruits like pineapple and plantains. The ancho chiles lend a mild heat with a deep smoky flavor, while the fruits provide a natural sweetness that balances the dish beautifully. In this recipe, green apples add a touch of tartness, which complements the richness of the sauce.
- One of the beauties of this dish is its versatility. Depending on what’s available, you can experiment with different fruits like pears, peaches, or even mango. For those looking for a vegetarian option, simply swap out the chicken broth for vegetable broth and serve the sauce over roasted vegetables, white rice, cooked potatoes or tofu. The dish’s adaptability makes it perfect for both festive meals and casual family gatherings.
Cultural Significance: A Dish for Celebrations
- Mole Manchamanteles holds a special place in Mexican culinary tradition, often served during key cultural celebrations like Hispanic Heritage Month and Día de Muertos. Hispanic Heritage Month, celebrated from September 15 to October 15, is a time to honor the rich contributions of Latin American culture in the U.S., and mole is one of the most iconic dishes that symbolize this heritage. Mole Manchamanteles, with its deep historical roots and festive flavor profile, is often highlighted during this time to showcase the diversity and complexity of Mexican cuisine.
- During Día de Muertos, Mole Manchamanteles is commonly prepared as an ofrenda (offering) for deceased loved ones. This dish, often placed on altars, represents the abundance and warmth of the family, while its use of seasonal fruits like apples and plantains connects the living with the spiritual world through food. The vibrant colors and rich flavors make it a perfect offering, as well as a comforting dish for family members who gather to remember and celebrate those who have passed.
Serving Suggestions
- Mole Manchamanteles is traditionally served over tender chicken, turkey, or pork. The sauce’s sweetness from the plantains and pineapple pairs beautifully with the savory meat, making it a perfectly balanced dish. It’s often accompanied by rice, corn tortillas, and a side of refried beans. However, you can also serve this mole over roasted vegetables or even tofu for a vegetarian option.
Storage Tips
One of the best things about mole is that it stores and reheats well. Mole Manchamanteles can be kept in the refrigerator for up to five days, and the flavors continue to develop as it sits. You can also freeze the sauce for up to three months, making it a great make-ahead dish for future meals. When reheating, simply add a little water or broth to the sauce to maintain its smooth consistency.
Flavor and Texture
- Mole Manchamanteles is a thick, velvety sauce that clings beautifully to meat or vegetables. The roasted tomatoes and chiles create a deeply savory base, while the nuts and fried bread add richness and texture. The tropical fruits like pineapple and plantains introduce a natural sweetness that is complemented by the warmth of spices like cinnamon, allspice, and cloves. Each bite reveals a new layer of flavor—smoky, sweet, tangy, and mildly spicy.
Nutritional Information
- Rich in Antioxidants and Fiber: Ingredients like ancho chiles, tomatoes, and tropical fruits provide antioxidants and fiber, promoting digestion, reducing inflammation, and supporting overall cell health.
- Heart-Healthy Fats and Essential Nutrients: Nuts in the sauce offer healthy fats that support heart health, while fruits like pineapple and plantains add vitamins and minerals like potassium and vitamin C, boosting immune function and energy levels
FAQs
Yes! Simply replace the chicken broth with vegetable broth, and serve it over roasted vegetables, tofu, or rice to make a delicious vegetarian or vegan option.
This mole stores well in the fridge for up to 5 days and can be frozen for up to 3 months. When reheating, add a bit of water or broth to keep its smooth consistency.
Mole Manchamanteles is traditionally served with chicken, turkey, or pork, as the sauce’s sweet and smoky flavors complement these meats well.
Absolutely! You can try using fruits like green apples, pears, or peaches, which also add a pleasant sweetness and balance to the dish.
Mole Manchamanteles is known for its distinct blend of sweet and savory flavors, thanks to tropical fruits like pineapple and plantains. This combination gives it a unique richness and color, earning it the nickname “tablecloth-stainer.”
Mole Manchamanteles
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 6 cups 1x
Description
Mole Manchamanteles, known for its rich, complex flavors, is not only delicious but also incredibly versatile for meal planning.
Ingredients
- 8 Roma tomatoes, stem scar removed
- 8 dried ancho chiles, wiped clean, stems veins and seeds removed
- ½ cup plus 2 tablespoons vegetable oil
- 1 medium white onion, cut in large slices
- 6 garlic cloves, peeled
- ¼ cup raw almonds, peeled
- ¼ cup raw peanuts
- ¼ cup raisins
- 1 day old bolillo, sliced
- 4 whole cloves
- 8 allspice
- 10 peppercorns
- ¼ teaspoon dried oregano
- 1 (3-inch) cinnamon stick
- 3 cups chicken broth, divided
- 1 1/2 teaspoon sea salt
- 3 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 large ripe plantain, sliced in 1-inch pieces
- 2 cups pineapple, chopped
- 1 small green apple, peeled and chopped in small pieces
Instructions
- Roast tomatoes on a comal over medium heat. Turn with tongs until char spots form. Remove from heat and set aside.
- Bring 4 cups water to a boil in a medium saucepan. Turn heat off as soon as the water boils.
- Place ancho chile skins on hot comal, 2 to 3 at a time, for 30 seconds on each side until skins soften. Do not burn. Transfer saucepan with hot water and let hydrate for 30 minutes.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion slices and garlic cloves. Cook until tender; about 5 minutes. Do not burn. Remove, using a slotted spoon and transfer to large bowl. Set aside.
- Reduce skillet heat to medium low. Add almonds and lightly fry for 2 minutes. Transfer to a separate bowl.
- Add peanuts to skillet and lightly fry for 2 minutes. Remove peanuts and transfer to the bowl with almonds.
- Add raisins to skillet and lightly fry for 1 minute. When raisins begin to puff up, remove from skillet and transfer to the bowl with almonds and peanuts.
- In the same skillet over medium heat, lightly fry the bolillo slices until golden brown. Set aside
- Place cloves, whole cloves, allspice, peppercorns, oregano and cinnamon stick in a spice grinder or in a molcajete. Process into a fine powder.
- Place roasted tomato, onion, garlic cloves, nuts, raisins and 1 cup chicken broth in a blender. Blend until smooth. Run through a strainer into a large bowl. Set aside.
- Add hydrated ancho chiles, ground up spices, bread slices and 2 cups chicken broth. Blend until smooth. Run through a strainer into the bowl with tomato mixture. Stir to mix well.
- Heat ¼ cup oil in a large saucepan over medium low heat. Add sauce, sea salt, sugar and apple cider vinegar. Stir to mix well. Simmer for 30 minutes.
- Heat remaining ¼ cup in large skillet. Add plantain pieces and fry until golden brown. Remove plantain pieces and transfer to a paper towel-lined plate to drain excess oil.
- Add pineapple pieces to sauce, cook for 10 minutes. Add fried plantains and apple slices to sauce. Cook for an additional 5 minutes or until sauce begins to simmer.
- Serve over cooked chicken, turkey or pork.
