Manchamanteles (Mexican “Tablecloth Stainer”)
Manchamanteles is a traditional Mexican dish—its name literally means “tablecloth stainer” (from manchar, “to stain,” and mantel, “tablecloth”) because of its deep red, richly colored sauce that tends to leave a mark wherever it touches!It’s part of the broader family of moles, though it’s distinctly fruity and less dense than some others like mole poblano. A typical manchamanteles combines chile (usually guajillo or ancho), tomato, nuts, and spices, with sweet fruits such as pineapple, plantain, or apple. It’s often cooked with pork, chicken, or a mix of meats and served with rice and tortillas.So essentially—imagine a balance of spicy, smoky, and sweet, all in one vividly red sauce.
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Ingredients
For the sauce:
- 3 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 2 medium tomatoes roasted
- ¼ cup onion chopped, roasted or sautéed
- 1 clove garlic
- ¼ teaspoon ground cinnamon preferably Mexican canela
- 2 whole cloves
- ¼ teaspoon cumin seeds
- 2 tablespoons roasted peanuts or almonds
- 1 thick slice ripe plantain lightly fried, optional but traditional
- 1 ½ cups chicken stock plus more as needed
- Salt to taste
For the main dish:
- 1 lb pork shoulder cut into cubes
- 1 lb chicken pieces, skinless, (thighs or drumsticks work great)
- Salt and pepper
- 2 tablespoons oil or lard
- 1 cup fresh pineapple chunks
- 1 apple peeled and cubed
- 1 small ripe plantain sliced and fried until golden
- chicken stock additional, as needed
Instructions
- Toast the guajillo and ancho chiles briefly on a hot skillet (just until fragrant, not burned). Soak them in hot water for about 15 minutes, then drain.
- Blend the rehydrated chiles with roasted tomato, onion, garlic, cinnamon, cloves, cumin, nuts, fried plantain, and 1½ cups of chicken stock until smooth. Strain the mixture for a silky texture.
- Season pork and chicken with salt and pepper. In a large heavy pot, heat oil or lard over medium heat. Brown the pork first (it takes longer), then add the chicken pieces. Remove and set aside.
- In the same pot, pour in the blended chile sauce. Bring to a simmer for 5–7 minutes, stirring so it doesn’t stick. Add a bit of broth if too thick.
- Return browned meats to the pot. Add enough stock to barely cover them. Simmer gently for 30–40 minutes, or until pork is tender.
- Stir in pineapple, apple, and fried plantain. Simmer for about 10 more minutes—just until the fruits warm through and merge with the sauce. Taste and adjust salt.
- Spoon over white rice, serve with warm tortillas, and enjoy the deep red, sweet-spicy richness that gives Manchamanteles its name.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 672kcal (34%)Carbohydrates: 52g (17%)Protein: 39g (78%)Fat: 36g (55%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 160mg (53%)Sodium: 317mg (14%)Potassium: 1490mg (43%)Fiber: 10g (42%)Sugar: 33g (37%)Vitamin A: 6504IU (130%)Vitamin C: 32mg (39%)Calcium: 64mg (6%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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