Manchamantel Sauce
Ingredients
1/2 cup whole dried ancho chiles (8 oz)
2 quarts water
1/2 lb. Roma tomatoes
2 cloves garlic - roasted & peeled
1 3/4 cups fresh pineapple - diced
1/2 lb. ripe bananas
1 large green apple
peeled, cored and chopped
3 Tbsp canela (Mexican cinnamon)
or 1 1/2 Tbsp cinnamon
1 Tbsp cider vinegar
Pinch ground clove
1/4 Tsp ground allspice
1 Tsp salt
1 Tbsp piloncillo (Mexican brown sugar)
or regular brown sugar
3 Tbsp peanut oil
grated zest and juice of 1 lime
Directions
Remove stems and seed from dry chiles.
With a castiron skillet, roast chiles for 5 minutes.
Shake once or twice and do not allow them to blacken.
Add to water in a covered pan and simmer on very low heat for
30 minutes to rehydrate.
Strain chiles, reserving liquid and pull off
as much skin as possible. (It doesn't matter if some is left on)
Place chiles, tomatoes and remaining ingredients, except for the peanut oil, in a blender or food
processor and puree.
If necessary, add a little of the soaking liquid.
(Taste the liquid before you use it. If it is not bitter, use it, otherwise add plain water).
Adjust seasoning to taste.
Add the peanut oil to a high-sided pan and heat until almost smoking.
Add sauce and "refry" at a sizzle for 3 to 4 minutes, stirring constantly.
Serve with pork,fish or seafood.
Variation--Reduce 1/2 gallon (8 cups)of heavy cream by about 2/3 (just over 5 1/4 cups)
Add 2 1/2 Cups Manchanantel and a pinch of salt.
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