Dish

Mole manchamantel

Manchamantel mole

Mole manchamantel is made with a variety of ingredients, including ancho chiles, pasilla chiles, garlic, onion, cinnamon, cloves, sesame seeds, almonds, raisins, pineapple, and plantains. The ingredients are toasted and ground into a paste, which is then simmered with chicken broth until it thickens. The sauce is typically served over chicken or pork, and is often accompanied by rice and beans. Mole manchamantel is a labor-intensive dish that requires a lot of time and effort to prepare, but the end result is well worth it.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Sauce

Origins and history

Mole manchamantel is a traditional dish from the state of Veracruz in Mexico. It is believed to have originated with the Spanish colonizers, who brought with them the tradition of using fruit in savory dishes. Today, mole manchamantel is a popular dish throughout Mexico and is often served at special occasions such as weddings and quinceañeras.

Dietary considerations

Mole manchamantel is not suitable for those with nut allergies, as it contains almonds. It is also not suitable for those with a sensitivity to spicy foods, as it can be quite hot.

Variations

There are many variations of mole manchamantel, with each region and family having their own unique recipe. Some variations include the addition of tomatoes, tomatillos, or prunes. Some recipes also call for the use of chicken or beef instead of pork.

Presentation and garnishing

Mole manchamantel is typically served in a shallow bowl, with the meat and sauce arranged attractively. It is often garnished with sesame seeds and fresh cilantro.