Exotic Tamales - Part 3 Of 7 - Manchamantel Sauce

Recipe Ingredients

1/2 cup	118ml	Whole dried ancho chiles
2		Water
1/2 lb	227g / 8oz	Roma tomatoes
2		Garlic - roasted and peeled
1 3/4 cups	255g / 9oz	Fresh pineapple - diced
1/2 lb	227g / 8oz	Ripe bananas
1 lb	454g / 16oz	Green apple - peeled, cored and (large) chopped
3 tablespoons	45ml	Canela OR
1 1/2 tablespoons	22ml	Cinnamon
1 tablespoon	15ml	Cider vinegar
1		Ground clove
1/4 teaspoon	1.3ml	Ground allspice
2 teaspoons	10ml	Salt
1 tablespoon	15ml	Piloncillo or brown sugar
3 tablespoons	45ml	Peanut oil or lard

Recipe Instructions

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.

Source:
Cuisines of Mexico, p. 315

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