Manchanteles
Source of Recipe
Check Please! Supper Club
Recipe Introduction
Ixcapuzalco's
List of Ingredients
15 ounces chiles anchos
4 ounces Lard or oil
1 1/2 pounds chorizo
1 pound onion, chopped
25 cloves garlic, halved
10 cloves
1/2 teaspoon black peppercorns
2 1/2 inches cinnamon stick
1 1/4 cups peanuts
1 1/4 cups almonds
6 cups water
5 pounds pork shoulder, trimmed
5 teaspoons salt
2/3 cup cider vinegar
2 1/2 quarts water
5 pounds boneless chicken breast
1 pineapple
5 plantains, diced
Recipe
1. Stem, seed, toast and soak chiles. Drain.
2. In a large skillet, fry the chorizo in the lard over medium-low heat. Scoop out the chorizo with a slotted spoon and reserve. Raise heat to medium, add onion and fry until lightly brown. Add garlic and fry until onion is brown. Remove onion and garlic to blender jar using slotted spoon. Set skillet aside.
3. Pulverize cloves, black peppercorns and cinnamon in spice grinder. Add to blender, along with peanuts, almonds and water. Blend until smooth and strain.
4. Cut the pork into 1-inch cubes. Reheat skillet over medium-high heat. Brown pork in batches. Return all pork to skillet and add sauce mixture. Stir for 5 to 8 minutes. Scrape into stock pot and add salt, vinegar, remaining water and the cooked chorizo. Simmer 1 hour, until meat is tender.
5. Cut chicken breast into 1-inch pieces. Trim, core and cut pineapple into 1- inch pieces. Brown plantain in deep-frier and drain. Add chicken breast, pineapple and plantain to simmering sauce mixture. Simmer 5 minutes. Cool quickly, cover and refrigerate.
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