Can Mole Manchamanteles be made vegetarian or vegan?

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.

How long can Mole Manchamanteles be stored?

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.

What meats pair well with Mole Manchamanteles?

Mole Manchamanteles is traditionally served with chicken, turkey, or pork, as the sauce’s sweet and smoky flavors complement these meats well.

Can I substitute other fruits if pineapple or plantains are unavailable?

Absolutely! You can try using fruits like green apples, pears, or peaches, which also add a pleasant sweetness and balance to the dish.

What makes Mole Manchamanteles unique from other moles?

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 - Nibbles and Feasts

Description

Mole Manchamanteles, known for its rich, complex flavors, is not only delicious but also incredibly versatile for meal planning.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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.