Mancha Manteles

Recipe Ingredients

1		Turkey - in serving (small)
1		-- or 2 chickens
1/2 cup	99g / 3.5oz	Lard
2		Ancho chiles - chopped
2		Pasilla chiles - chopped
2		Serrano chiles - chopped
4 oz	113g	Almonds - blanched, slivered
1 tablespoon	15ml	White sesame seeds
2		Chorizos - peeled/chopped
1		Onion - sliced thin (large)
1/2 lb	227g / 8oz	Tomatoes - peeled, seeded
		And chopped
1 teaspoon	5ml	Cinnamon powder
2 cups	474ml	Turkey or chicken stock
1 tablespoon	15ml	Sugar
5 teaspoons	25ml	Cider vinegar
1 teaspoon	5ml	Salt or to taste
4 oz	113g	Pineapple - chunked
2		Firm cooking apples
		Peeled - cored, and sliced
1		Unripe banana - peeled (large)
		And sliced

Recipe Instructions

This looks very much like Mancha manteles, which Richard [Manchurian Candidate] Condon describes in The Mexican Stove:

Two little women staggered in from another room carrying a gigantic bowl of something which was jetting hot perfume. The senora hoped I enjoyed mancha manteles. Reyes explained that this was the second Mexican meal of my life, ... but that he knew that I would -love- mancha manteles. The senora beamed and instructed me to eat heartily, remembering that the translation of mancha manteles was: tablecloth strainer. I was sweating hard as she overdid me the honor of preparing my plate, a very wide plate, perhaps a foot in diameter. The tablecloth strainer contains the following: one turkey, four chorizo sausages, sliced pineapples, sliced apples, sliced bananas, some pork; ancho, pasilla and serrano chiles; almonds, cinnamon, lard, and tomato puree. Reyes scooped away as though he had picked up a fake stomach at Macy's. I got through it.

A very peculiar physiological metamorphosis happened to Reyes that afternoon. When he entered the chairman's house he was a well-set-up, definitely not stout fellow who spoke American with a marked California accent. After that dinner he was not only a stout man - and I mean a shorter, rounder, fatter man with a pronounced paunch - but his speech changed. He would ramble in the diction of a jazz musician or break into voluble Spanish.

Not that the senora's meal taught him to speak Spanish. He had always spoken Spanish. But never to Jewish delicatessen waiters, for example, or to austere British bootmakers.

Brown turkey in lard. Remove. Pour off fat, leaving 2 T in the pan. Fry chiles, almonds, and sesame seeds together until fragrant. Blend to a puree in a blender. Fry chorizo meat in the fat that remains in the pan. Remove.

In the same fat, cook onions until soft. Add blended mixture, tomatoes, and cinnamon. Cook a few minutes and then turn out the whole mess into a large casserole. Mix in the stock, sugar, vinegar, and salt. Taste for seasoning.

Add browned turkey pieces, chorizo meat, and fruit. Cover and simmer 45 minutes to 1 hr. After Richard Condon's recipe and description.

Source:
Dom Deluise

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