Manchamanteles

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.