Best 2 Mole Manchamanteles Recipes

MANCHAMANTELES (FRUITY MOLE STEW)

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.

MANCHAMANTEL MOLE SAUCE RECIPE {CHARRED PINEAPPLE AND CHIPOTLE MOLE}

Steps:

• Toast. Remove stems from ancho chiles and shake out the seeds. Tear into thick strips so they can lay flat. Heat a dry comal, cast iron skillet, or frying pan over medium heat and lay chile strips in pan. Toast on both sides until darkened and fragrant, but not burnt. Remove as they are toasted.
• Soak. Bring a small saucepan of water to a boil. Add toasted chiles and remove from heat. Use a plate to submerge completely under water. Let sit 30 minutes.
• Char. Heat broiler to high. Line a baking sheet with foil and place onion, garlic, and pineapple on prepared sheet. Broil until charred on all sides, about 15 minutes. Remove garlic as it gets toasted, it will cook much quicker than onion or pineapple.
• Toast nuts. Toast peanuts and almonds separately in a dry frying pan over medium heat, stirring frequently so they don't burn. Let both cool slightly, then grind in a spice or clean coffee grinder until finely ground, but not a paste. Set aside.
• Grind. Grind cloves, peppercorns, and cinnamon in a coffee grinder until finely ground. Set aside.
• Fry. Heat oil or lard in a large pot (large enough to cook mole in--I used a 4-quart Dutch oven) over medium-high heat until shimmering. Add plantain slices and fry on both sides until golden. Use tongs or slotted spoon to remove to a plate, leaving oil in pot.
• Puree. In a blender combine drained, soaked chiles, ground nuts, a third of the charred vegetables, and about a cup of the cooking liquid from the chicken. Blend until very smooth. Pour into a large bowl and repeat with remaining charred vegetables, ground spices, fried plantains, and chipotles adding enough chicken broth to get things moving but not too much to make it runny (you'll use about 3 cups total). You may have to do this in two more batches depending on the size of your blender.
• Simmer. Return pot with oil to medium heat. Once shimmering, add pureed sauce (careful it will spatter). Stir continuously to cook the sauce in the oil. Add salt and reduce the heat to low. Cook until thickened slightly, about 15 minutes. Taste and add more salt if needed.
• Serve. Serve with roasted chicken or pork or in tamales.