Best 2 Manchamanteles With Arroz Blanco Stew That Stains The Tablecloth Recipes

Manchamanteles, a traditional dish from the Dominican Republic, is a hearty and flavorful beef stew that showcases the country's rich culinary heritage. This delectable dish, whose name translates to "tablecloth stainer," is renowned for its vibrant red color and bold flavors. It is a labor of love that requires slow cooking to allow the beef to become fall-off-the-bone tender and the sauce to develop a rich and complex flavor profile. Accompanied by Arroz Blanco, a fluffy and aromatic white rice, this dish is a true celebration of Dominican cuisine.

The Manchamanteles recipe featured in this article offers a step-by-step guide to creating this classic dish. From preparing the flavorful sofrito base to simmering the beef in a mixture of spices and tomato sauce, each step is explained in detail to ensure success. Accompanying the Manchamanteles recipe is a guide to preparing Arroz Blanco, the perfect complement to this hearty stew. This recipe provides instructions for cooking fluffy and flavorful white rice using simple ingredients and techniques.

To enhance your culinary experience, the article also includes a recipe for creating a refreshing Dominican-style green salad, a light and flavorful accompaniment to the main course. This salad features crisp lettuce, juicy tomatoes, and a zesty dressing made with lime juice and olive oil.

Finally, the article concludes with a recipe for a delightful Tres Leches cake, a popular dessert in Dominican cuisine. This rich and creamy cake is made with three types of milk and topped with a whipped cream frosting, making it a perfect ending to a traditional Dominican meal.

Here are our top 2 tried and tested recipes!

MANCHAMANTELES (FRUITY MOLE STEW)

Manchamanteles (Fruity Mole Stew) image

Manchamanteles literally translates as "tablecloth stainer" because of its red chili color and stew consistency. Delicious too.

Provided by Mexi-Rosie

Categories Stew

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

100 g blanched almonds
100 g peeled pistachios
100 g shelled skinned peanuts
100 g raisins
100 g sesame seeds
1 lb ancho chili, seeded and deveined
1 lb pasilla chile, seeded and deveined
2 corn tortillas
1/2 mexican bolillo bread
1/4 lb lard
1 turkey, in pieces
2 cups turkey broth
1/2 fresh peeled pineapple, in chunks
5 apples, peeled and chopped
1 onion
5 garlic cloves
2 pieces mexican chocolate (or more according to your taste)
1 peeled and sliced plantain

Steps:

Fry the first five ingredients in some of the lard until they are toasted and browned.
On same melted lard toast the deveined chillies, the spices and process in blender together.
Next, fry-toast the tortillas and bolillos.
Process again with previous mixture, and fry on remaining lard.
Add salt, turkey broth, chocolate tablets and the fruits and the pieced turkey.
Simmer until chocolate melts and fruits are cooked but not mushy.
Serve hot.

Nutrition Facts : Calories 1249.8, Fat 70.2, SaturatedFat 12, Cholesterol 18, Sodium 119.9, Carbohydrate 150.5, Fiber 49.3, Sugar 40, Protein 35.2

MANCHA MANTELES - MEXICAN TABLECLOTH STAINER

Mancha Manteles - Mexican Tablecloth Stainer image

Taken directly from "Mexican Cooking" by Carolyn Dehnel. This is a regular in our house served with Arroz Blanco although I usually use a whole can of tinned chopped tomatoes as its quicker and easier. Sometimes I will use pre-cooked rotisserie chicken from the supermarket and stock cubes. The plantain can be substituted with a firm banana cut into 2.5 cm slices but only add it in the last 5 mins otherwise it will disintegrate.

Provided by Lou van

Categories Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/2 chicken, jointed
225 g pork, cut into 2 . 5cm cubes
1 tablespoon corn oil
1 medium onion, chopped
2 garlic cloves, crushed
1 -2 chile, chopped
350 g tomatoes, chopped
25 g peanuts
1 bay leaf
1 teaspoon ground cinnamon
1 -3 teaspoon chili powder
3 whole cloves
1 tablespoon sesame seeds
1 tablespoon concentrated tomato puree
1 green pepper, chopped
1 plantain, cut into 2 . 5 cm slices
1 pear, sliced
1 cooking apple, sliced

Steps:

Put the chicken and pork into a large pan, cover with water and simmer for 1 hours Drain and reserve the stock.
Heat the oil in a large pan and cook the onion, garlic and chillies until lightly browned.
Add tomatoes and continue to cook, uncovered, for 5 minutes.
Add peanuts, bay leaf, cinnamon, chilli powder, whole cloves and sesame seeds.
Simmer uncovered for 10 minutes.
Process mixture in an electric blender until smooth then return to the pan.
Add tomato puree, green pepper and the stock from the meat until the sauce is the consistency you prefer.
Add the chicken, pork, plantain, pear and apple.
Simmer for 10 minutes then serve.

Nutrition Facts : Calories 566.1, Fat 28.7, SaturatedFat 7.8, Cholesterol 134.6, Sodium 132.6, Carbohydrate 37.3, Fiber 6.7, Sugar 19.6, Protein 42.5

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and avoid any scrambling.
Use fresh, high-quality ingredients: The better the ingredients you use, the better your manchamanteles will taste. Look for fresh vegetables, flavorful meats, and aromatic spices.
Don't be afraid to experiment: There are many different ways to make manchamanteles, so don't be afraid to experiment with different ingredients and flavors. You might be surprised at what you create!
Cook with love: The most important ingredient of all is love. When you cook with love, your food will always taste better.

Conclusion:

Manchamanteles with arroz blanco is a delicious and hearty stew that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a new recipe to try, give manchamanteles a try. You won't be disappointed!