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About the Recipe

• The preparation of this recipe requires patience, kitchen experience and strong nerves.
• If you don’t have apple nor pear to prepare the manchamanteles, don’t worry because in the original recipe any seasonal fruit can be used like the apricot, peach, banana, etc. The only fruit that does result indispensable is the pineapple.
• The pineapple can be used fresh or canned.
• Prepare the manchamanteles with a homemade chicken stock so it has a natural flavor.
• The preparation of this mole takes 50 minutes.
• This recipe is for 2 qts.

Ingredients

Cookware

Directions

1. Cut the superior part of 8 ancho peppers, then reserve.
2. Cut 6 tomatoes into quarters, then set aside.
3. Finely chop 1/2 onion, then reserve.
4. Separate the garlic cloves from 1 garlic head and peel them; then reserve.

1. Put on a griddle over medium heat the 8 ancho peppers that were cut and roast them for about 2 minutes, until all their sides are lightly roasted; move them regularly with some tongs.

2. Transfer from the griddle to a bowl, with the tongs, the chilies that were roasted.
3. Cover the chilies that were put in the bowl with warm water and leave them soaking for about 5 minutes, until they soften.
4. Transfer from the bowl to a colander, with the tongs, the chilies that were soaked and remove the water excess; then set aside.

1. Heat in a saucepan over low heat 3 tablespoons of vegetable oil.
2. Add in the saucepan:

• 2 Bay Leaves.
• 1 Marjoram sprig.
• 1 Thyme sprig.
• 1/2 tablespoon of Oregano.

3. Mix the saucepan ingredients and fry them for approximately 1½ minutes, until the spices are moderately fried; move them regularly.
4. Discard the spices that were fried and keep the vegetable oil in the saucepan.

1. Incorporate in the saucepan 1 cup of almonds and fry them over low heat for about 2 minutes, until they are lightly fried; stir regularly.
2. Add in the saucepan:

• The Ancho Peppers that were soaked.
• The Onion that was minced.

3. Mix the saucepan ingredients and fry them for about 2 minutes, until the chilies and the onion are moderately fried; stir regularly.
4. Add in the saucepan:

• The quarters of the Tomatoes that were cut.
• The Garlic cloves that were peeled.
• 6 Cloves.
• 1 Cinnamon stick.
• 1/2 teaspoon of Nutmeg.
• 8 Black Peppercorns.

5. Mix the saucepan ingredients and fry them for about 3 minutes, until the garlic cloves are lightly fried and the tomatoes soften; stir regularly.

1. Incorporate in the saucepan, along with the other ingredients:

• 1 tablespoon of Sugar.
• 1 qt of Chicken Broth.
• 3 tablespoons of White Vinegar.
• 1/4 tablespoon of Salt.

2. Mix the saucepan ingredients and bring the broth to a boil over high heat.
3. When the broth boils reduce to low heat and leave the mixture cooking for about 15 minutes, until the solid ingredients soften and the broth reduces a bit.
4. Transfer from the saucepan to a blender, with a kitchen spoon, the mixture that was cooked.
5. Blend very well the ingredients and reserve.

1. Finely chop 1 apple, 1 pear and 2 pineapple slices without skin nor core; then set aside.
2. Add in the saucepan:

• The Mixture that was blended.
• The Apple that was minced.
• The Pear that was minced.
• The Pineapple slices that were minced.

3. Mix the saucepan ingredients and bring the manchamanteles mole to a boil over high heat.
4. When the manchamanteles mole boils reduce to low heat and leave it cooking for 4 minutes, until the fruits soften and they release their juice.