A rich and complex sauce with sophisticated flavors, mole is an iconic Mexican dish with ancient origins. Traditionally prepared with pork, this version for traditional mole manchamanteles is just as delicious and is prepared with ancho chile and a blend of seeds and spices. Traditional mole manchamanteles is known for including fruits like pineapple, plantain, and pear and it is often eaten on special occasions. The name translates to "tablecloth-stainer" in that it refers to the fact that any small spill will leave a lasting mark on the tablecloth or your clothes.
- 8 ancho chiles trimmed and seeded
- 1 tablespoon vinegar
- 1/2 onions
- 2 cloves garlic
- 2 tablespoons almonds peeled and fried
- 2 pieces of bread sliced and toasted
- 5 tomatoes
- 3 tablespoons vegetable oil
- 4 cups chicken broth
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 1 plantain sliced and fried
- 2 pears cut into medium-sized cubes
- 1/2 golden ripe pineapples peeled and chopped
- 2 1/2 lbs Cooked pork or chicken
- plantain fried, for garnish
- onion cut into round slices, for garnish
- fresh cilantro for garnish
- For the mole manchamanteles: Soak chiles in lukewarm water with vinegar and salt for 10 minutes or until soft. Combine chiles, onion, garlic, almonds, tomato, and bread in a blender and blend for 5 minutes. Fry sauce with oil for 3 minutes. Add chicken broth and cook for 10 minutes. Add sugar, vinegar, plantain slices, pear, and pineapple. Add salt and cook for 5 minutes.
- Add chicken or pork to mole and cook for 5 more minutes.
- Garnish with a bit of fruit. Serve traditional mole manchamanteles with tortillas and a drink.
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