Exotic tamales - part 3 of 7 - manchamantel sauce

1 Servings

Ingredients

Quantity Ingredient
½ cup Whole dried ancho chiles
2 quarts Water
½ pounds Roma tomatoes
2 Cloves garlic; roasted and peeled
1¾ cup Fresh pineapple; diced
½ pounds Ripe bananas
1 large Green apple; peeled, cored and chopped
3 tablespoons Canela (or 1-1/2 tablespoons cinnamon)
1 tablespoon Cider vinegar
1 pinch Ground clove
¼ teaspoon Ground allspice
2 teaspoons Salt
1 tablespoon Piloncillo or brown sugar
3 tablespoons Peanut oil or lard

Directions

Remove stems and seeds from chiles. With a comal or black iron skillet, roast chiles for 5 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer on very low heat for 30 minutes to rehydrate. Place chiles, tomatoes and remaining ingredients in a blender or food processor and pure. If necessary, add a little of the soaking liquid. Taste the chile water first; if it is not bitter, use it, otherwise add plain water.

Add oil or lard to a high-sided pan and heat until almost smoking. Refry sauce at a sizzle for 3 to 4 minutes, stirring constantly.

Note: Literally, Manchamantel means "tablecloth stainer". This sauce, with its red chile, is likely to stain a few palates along the way! It is a classic fruit-and-chile sauce from Central Mexico that goes wonderfully well with pork and shrimp dishes.

Its natural sweetness, hotness, form and texture is akin to an old-style Cantonese sweet-and-sour sauce. While this recipe contains bananas and pineapple, other combinations of ripe fruit such as apples and peaches can also be used. If you cannot get CANELA, which is the form of cinnamon commonly used in Mexico, ordinary cinnamon can be substituted, but cut the amount in half.

Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #887 by Bill Webster <thelma@...> on Nov 07, 1997

Related recipes