Make your own free website on

Manchamantel Sauce


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


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.