Mole Manchamanteles

Discover the rich, complex flavors of traditional Mexican cuisine with this recipe for Mole Manchamanteles. This vibrant dish combines savory, sweet, and spicy elements, featuring a delicate balance of dried chiles, roasted vegetables, nuts, and fruits, paired with succulent chicken. Perfect for a unique and indulgent main course, this mole will take your taste buds on a delightful journey.

Ingredients

🍗 1.5 kg cooked chicken pieces
🍍 2 slices of pineapple, cored and chopped
🍐 1 pear, peeled and chopped
🍎 1 apple, peeled and chopped
🍌 1 plantain, sliced into rounds and fried
🍇 1/2 cup raisins
🌾 1/2 cup sesame seeds
🌰 1/4 cup almonds
🌿 1 piece cinnamon stick
🥃 1 tablespoon white vinegar
🐖 1 tablespoon lard
🛢️ 1 tablespoon cooking oil
🌶️ 4 ancho chiles, deveined and deseeded
🌶️ 3 guajillo chiles, deveined and deseeded
🍅 3 tomatoes
🧅 1/4 large onion
🧄 2 cloves garlic
🧂 1 tablespoon salt
🌶️ 1/2 teaspoon black pepper
🍗 2-3 cups chicken broth

Instructions

1- Prepare Chiles:

• Place the ancho and guajillo chiles in a small saucepan.
• Cover with chicken broth and bring to a boil.
• Simmer for 5 minutes until softened, then set aside to cool.

2- Roast Vegetables:

• On a comal (griddle), roast the tomatoes, onion layers, and garlic over medium heat.
• Roast until softened and slightly charred, turning occasionally.

3- Toast Sesame Seeds:

• In a dry frying pan over medium-low heat, toast the sesame seeds.
• Stir constantly until they turn light golden brown and fragrant, then transfer out to prevent burning.

4- Toast Almonds and Cinnamon:

• Lightly toast the almonds and cinnamon stick in the same pan until aromatic.
• Set aside once toasted.

5- Blend Mole Base:

• In the Oster blender, combine the softened chiles, toasted sesame seeds, almonds, cinnamon, roasted vegetables, white vinegar, salt, and pepper.
• Add some reserved chicken broth (start with 1 cup) and blend until smooth, adding more broth as needed.

6- Cook Mole Sauce:

• In a clay pot or large saucepan, heat the lard over medium heat.
• Strain the blended mole mixture directly into the pot using a fine-mesh strainer.
• Press with a spoon to extract all liquid, rinse the blender jar with additional broth and pass through the strainer again.

7- Simmer Mole:

• Stir well and bring to a gentle boil.
• Reduce heat and simmer for 5 minutes, stirring occasionally.

8- Fry Plantain:

• In a separate frying pan with a small amount of cooking oil, fry the plantain slices until golden brown.
• Remove and set aside once fried.

9- Combine Ingredients:

• Adjust the mole seasoning with salt as needed.
• Add the cooked chicken, pineapple, pear, and apple.
• Stir gently to combine.

10- Final Simmer:

• Allow the mole to simmer with added fruits for a few minutes until heated through and flavors meld.
• Turn off the heat once done.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Calories: 430 kcal (approx.)
Protein: 25 g
Fat: 22 g
Carbohydrates: 37 g
Equipment:

• Oster Blender with "Ball" branding
• Comal or griddle
• Fine-mesh strainer
• Pots and frying pans
• Assorted glass measuring cups and bowls
• Wooden and silicone spatulas, forks, tongs

Cooking Tips:

• De-vein and deseed chiles properly to manage spiciness.
• Constantly stir sesame seeds while toasting to avoid burning.
• Gradually add chicken broth during blending to achieve your desired consistency.
• Adding fruits later ensures they remain slightly crisp and colorful.
• Taste and adjust salt to preference.

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Mole Manchamanteles