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Loading...Mole Manchamanteles, whose name playfully refers to a sauce rich enough to stain a tablecloth, is a vibrant Oaxacan fruit-forward mole built on ancho and guajillo chiles, ripe plantains, pineapple, and warm spices. The sweet-savory sauce is simmered with bone-in chicken until glossy and complex, then served over rice with warm tortillas.
Prep Time20 mins
Cook Time50 mins
Total Time70 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 28 gFat
- 7 gSaturated Fat
- 46 gCarbs
- 8 gFiber
- 22 gSugar
- 38 gProtein
- 720 mgSodium
- 960 mgPotassium
- 135 mgCalcium
- 4.5 mgIron
- 38 mgVitamin C
- 285 mcgVitamin A
Ingredients
For the chicken and chile base
- 6 bone-in, skinless chicken thighs (about 2 lb)
- 3 dried ancho chiles, stems and seeds removed
- 2 dried guajillo chiles, stems and seeds removed
- 2 Roma tomatoes, halved
- 1 small white onion, thickly sliced
- 3 garlic cloves, unpeeled
- 2 tbsp vegetable oil
- 1 tsp kosher salt, plus more to taste
For the fruit and nut blend
- 1 ripe plantain, peeled and sliced 1/2-inch thick
- 1 cup fresh pineapple chunks
- 1 small tart apple (Granny Smith), peeled and chopped
- 2 tbsp raw sesame seeds
- 2 tbsp blanched almonds
- 2 tbsp raisins
- 1 oz Mexican chocolate (or bittersweet chocolate), chopped
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 2 cups warm chicken broth
To finish
- 1 tbsp apple cider vinegar
- 1 tsp kosher salt, or to taste
- Steamed white rice and warm corn tortillas, for serving
Directions
- Toast the ancho and guajillo chiles in a dry skillet over medium heat for 30 to 45 seconds per side until fragrant, pressing flat with a spatula; transfer to a bowl, cover with hot water, and soak for 15 minutes until softened.
- Meanwhile, char the tomatoes, onion, and unpeeled garlic directly over a gas flame or in a dry skillet until blackened in spots, about 6 minutes; peel the garlic once cool.
- Drain the chiles and transfer to a blender with the charred tomatoes, onion, peeled garlic, and 1/2 cup of the soaking liquid; blend until very smooth, then press through a fine-mesh strainer into a bowl, discarding solids.
- Heat the oil in a heavy Dutch oven over medium heat, add the plantain slices, and cook until golden brown on both sides, about 4 minutes; transfer to a plate.
- Pour the strained chile puree into the same pot and cook, stirring constantly, for 6 to 8 minutes until thickened and darkened to a deep brick red.
- Add the pineapple, apple, sesame seeds, almonds, raisins, chocolate, cinnamon, cloves, and reserved plantains; stir to coat, then pour in the warm broth and bring to a gentle simmer.
- Nestle the chicken thighs into the sauce, partially cover, and simmer over low heat for 28 to 32 minutes, turning once, until the chicken is cooked through and the sauce coats the back of a spoon.
- Stir in the apple cider vinegar and salt, taste, and adjust seasoning; the sauce should be glossy, lightly sweet, and gently spicy with a deep chile backbone.
- Serve the chicken in shallow bowls with a generous ladle of mole, alongside steamed rice and warm corn tortillas.
- Optional: garnish with a few extra toasted sesame seeds and fresh cilantro leaves for color.
Cook’s Notes
- Toast the chiles briefly over direct heat to deepen their flavor; do not let them scorch or the sauce will turn bitter.
- Straining the chile puree is essential for the silky, glossy texture characteristic of a true Manchamanteles.
- For a more traditional flavor, swap apple cider vinegar for a mild pineapple vinegar.
- The mole tastes even better the next day once the fruit and spices have fully melded; refrigerate overnight and reheat gently.
- Balance the sauce with extra chocolate if too acidic, or with a splash of broth if too thick as it cools.
