Steps:
- To prepare the meat, bring the water to a boil in a large stock pot. Add the onions, carrots, garlic, marjoram, thyme, salt, and pork and return to a boil. Reduce the heat, and simmer gently for 1 hour, or until meat is tender. Add the chicken breasts and cook for 15 minutes more.
- Remove the pot from the heat and allow the meat to cool in the broth until lukewarm. Remove the meats and vegetables from the broth. Reserve the broth. Slice the meat thinly and, if you wish, bone the chicken breasts. Place the meats and vegetables in a large cazuela or ovenproof casserole and cover loosely with foil to keep warm.
- To prepare the stew, preheat the oven to 350 degrees. Place the yams, pineapple, and plantains in a ovenproof dish large enough to hold them. Roast them for 1 hour, then peel the yams and plantains and cut them into chunks. Set them aside.
- Remove the veins and seeds of the chiles and wipe them clean. Soak them in hot water for 25 minutes and drain. In a blender, puree the chiles, pine nuts, garlic, tomatoes, cloves, cinnamon, nutmeg, thyme, marjoram, oregano, and cumin with a little of the soaking liquid.
- In a large saucepan, over a medium high heat, heat the oil. Pour in the chile mixture a little at a time. Add the salt, pepper, and sugar. Cook 5 minutes or until the mixture changes color and thickens. Add the reserved broth from the meats and simmer until slightly thickened. Add the thickened sauce to the reserved cazuela with the sliced pork and chicken breasts. Bake for 20 minutes. Add the yams, pineapple, plantain, apples, and prunes. Bake for another 10 minutes.
- Serve piping hot from the cazuela, accompanied by freshly made tortillas and Arroz Blanco.
- The Original Manchamanteles (Stew that Stains the Tablecoth):
- Take some ripe tomatoes, and remove the seeds. Grind them with soaked toasted dry chiles, cinnamon and pepper. After grinding, fry in lard, mix with warm water, add the chickens or pork, cooked sausages, olives, vinegar, salt, a lump of sugar, yams or peanuts.
- Pour hot water over the rice and let it stand for about 10 minutes. Drain the rice and rinse well in cold water. Let the rice drain for a few minutes.
- In a medium size saucepan with a tight fitting lid, heat the oil over a medium low heat. Add the onion and garlic and cook until translucent, stirring constantly. Add the rice and cook just until the grains are coated with the oil.
- Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice. Do not stir.
- Wrap the lid of the saucepan with a small terry cloth dish towel. Place the lid tightly over the saucepan so that none of the steam can escape. Set aside in a warm place for about 20 to 30 minutes, so that the rice can continue to cook and the grains expand.
- Stir the rice well before serving.
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Farhan king
[email protected]This is one of my favorite recipes. It's so flavorful and easy to make.
web_ warrior
[email protected]I've made this recipe several times and it's always a success. It's a great way to use up leftover beef.
Lyndsey Ulery
[email protected]This is a great recipe for a crowd. It's easy to make and always a hit.
musharaf mahmood
[email protected]I'm always looking for new and exciting recipes to try, and this one definitely fits the bill. The flavors are unique and delicious, and the beef is cooked to perfection.
Holly Maiden
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
Adriana Modesto
[email protected]I'm not a big fan of beef, but I loved this dish. The sauce is so flavorful and the beef is cooked perfectly.
Farhan Intekhab
[email protected]This is a great recipe for a special occasion. It's a bit more time-consuming than some of my other recipes, but it's worth the effort.
liduv1977
[email protected]I've made this dish several times and it's always a winner. The flavors are amazing and the beef is always cooked to perfection.
Scott Jurhenson
[email protected]This is one of my go-to recipes when I'm short on time. It's always a hit with my family and friends.
Caroline Chamberlain
[email protected]I followed the recipe exactly and the dish turned out perfectly. The beef was tender and flavorful, and the sauce was rich and delicious.
Imani Carter
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are always delicious.
Nthabiseng Monei
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually serve it with arroz blanco, but it's also great with mashed potatoes.
Mihlali Mhlati
[email protected]This manchamanteles is amazing! The sauce is so rich and flavorful, and the beef is fall-apart tender. I served it with arroz blanco, and it was the perfect meal.
Ikeh Nkechi .
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The flavors are incredible, and the beef is cooked to perfection. I will definitely be making this again.
MD Rana Ahamad
[email protected]This is one of my favorite recipes! It's so easy to make and always turns out delicious. I love the way the beef and the sauce come together. It's the perfect comfort food.
vince A
[email protected]I made this dish last night and it was a hit! My family loved it. The beef was so tender and flavorful, and the sauce was amazing. I will definitely be making this again.
shend gjyshinca
[email protected]This manchamanteles is absolutely delicious! The flavors are so rich and complex, and the beef is fall-apart tender. I served it with arroz blanco, and it was the perfect complement to the stew. The only thing I would change is to add a bit more spic