Mole Manchamantel with a Twist

Ingredients

• 2 dried ancho chilies (seeds and stems removed) 2 dried ancho chilies (seeds and stems removed)
• 2 dried guajillo chilies (seeds and stems removed) 2 dried guajillo chilies (seeds and stems removed)
• 2 dried pasilla chilies (seeds and stems removed) 2 dried pasilla chilies (seeds and stems removed)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup chicken or vegetable broth 1 cup chicken or vegetable broth
• 1 cup pineapple chunks 1 cup pineapple chunks
• 1 cup diced plantains 1 cup diced plantains
• 1 cup diced apples 1 cup diced apples
• 500g boneless chicken or pork, cut into bite-sized pieces 500g boneless chicken or pork, cut into bite-sized pieces
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a dry skillet over medium heat, toast the dried chilies for 1-2 minutes until fragrant. Remove from heat and let them cool. Once cooled, break them into smaller pieces.
2. 2.
   In the same skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the toasted chilies, ground cumin, ground cinnamon, and dried oregano to the skillet. Stir well to combine and cook for another minute.
4. 4.
   Transfer the mixture to a blender or food processor. Add the diced tomatoes and blend until smooth.
5. 5.
   Return the sauce to the skillet and add the chicken or vegetable broth. Bring to a simmer and let it cook for 10 minutes, stirring occasionally.
6. 6.
   Add the pineapple chunks, diced plantains, and diced apples to the skillet. Stir well to combine.
7. 7.
   Season the chicken or pork pieces with salt and pepper, then add them to the skillet. Cover and let it simmer for 20-25 minutes, or until the meat is cooked through and tender.
8. 8.
   Serve the Mole Manchamantel over rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Dried chilies — Make sure to remove the seeds and stems before using. Toasting them in a dry skillet enhances their flavor.
• Pineapple — Use fresh pineapple for the best taste. If using canned pineapple, choose the one packed in juice rather than syrup.
• Plantains — Choose ripe plantains with yellow skin for a sweeter taste. If they are green, they will be less sweet and more starchy.
• Chicken or pork — For a healthier option, choose lean cuts of chicken or pork and trim any excess fat before cooking.
• Cilantro — Add fresh cilantro as a garnish just before serving to enhance the flavors of the dish.

Tips & Tricks

• If you prefer a spicier dish, you can add a pinch of cayenne pepper or a chopped jalapeño to the sauce.
• To save time, you can use pre-made mole sauce instead of making it from scratch.
• If you don't have access to dried chilies, you can substitute with chili powder, but the flavor may vary.
• Adjust the sweetness of the dish by adding more or less pineapple and apples according to your taste preference.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Mole Manchamantel over a bed of fluffy white rice, allowing the grains to soak up the flavorful sauce. Warm corn tortillas are the perfect accompaniment, allowing you to scoop up every last bit of the delicious sauce. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To make the dish visually appealing, arrange the chicken or pork pieces on top of the rice and spoon the sauce over them. Garnish with a sprig of fresh cilantro and a sprinkle of toasted sesame seeds for added texture and color. Serve on colorful plates to enhance the vibrant hues of the dish.