Photograph of the finished Manchamanteles

Mexico · Mole trái cây Manchamanteles

Manchamanteles

1 hr 40 min Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 14.1 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 12
  • Photograph of Pineapple Pineapple 8.5 oz
  • Photograph of Ripe bananas Ripe bananas 8.5 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Sliced almonds Sliced almonds 2.1 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Mexican chocolate (chocolate de mesa) Mexican chocolate (chocolate de mesa) 1.4 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Garlic Garlic 8 cloves

Method

  1. 1 Roast the dried chilies for 40 seconds on each side, then soak them in hot water for 20 minutes until completely softened.
  2. 2 Blend chili peppers with roasted tomatoes, garlic, roasted almonds, and cinnamon to make a thick sauce, then strain it through a sieve.
  3. 3 Fry the sauce in oil for 10 minutes until thickened and clings to the spoon, then add Mexican chocolate and stir until melted.
  4. 4 Cook the chicken in the sauce with 250 ml of water for 25 minutes, then season with salt.
  5. 5 Add the sliced ripe pineapple and bananas in the last 10 minutes, making sure the fruit is cooked through but not mushy; the dish's name means "tablecloth stainer" because the sauce splatters and cannot be washed off.

With an appliance

  • Pressure cooker 1 hr

    Replace step 4: cook the chicken in the sauce with 250 ml of water under high pressure for 8 minutes, then release the pressure naturally for 8 minutes; step 5: cook the pineapple and banana with the lid open for 10 minutes, adding them to the pressure cooker will mash the fruit.

Start cooking