Mexican Tablecloth Stainer Recipes

MANCHA MANTELES - MEXICAN TABLECLOTH STAINER

Steps:

• Put the chicken and pork into a large pan, cover with water and simmer for 1 hours Drain and reserve the stock.
• Heat the oil in a large pan and cook the onion, garlic and chillies until lightly browned.
• Add tomatoes and continue to cook, uncovered, for 5 minutes.
• Add peanuts, bay leaf, cinnamon, chilli powder, whole cloves and sesame seeds.
• Simmer uncovered for 10 minutes.
• Process mixture in an electric blender until smooth then return to the pan.
• Add tomato puree, green pepper and the stock from the meat until the sauce is the consistency you prefer.
• Add the chicken, pork, plantain, pear and apple.
• Simmer for 10 minutes then serve.

MEXICAN TABLECLOTH STAINER

Steps:

• Dredge meats with flour; shake off excess.
• Heat oil and butter in a large saute pan.
• Brown meats and remove from pan.
• Saute onion, garlic, nuts, seeds and peppers until onion is transparent.
• Add tomatoes and simmer until tender.
• Remove from heat and cool. Pour into blender or food processor and puree.
• In large pot, combine sauce, meats, stock, sugar and spices.
• Cook for 30 minutes.
• Cut sweet potato into large chunks and add to pot.
• Cook for 15 minutes.
• Stir in diced apple and pineapple.
• Heat through.
• Serve with rice and warm tortillas.
• **Use your favorite chicken pieces for this recipes - wings, thighs, legs for a variety
• **Cut up whole chicken works as well, but cut the breast pieces in half crosswise so they are finger-eatable.

MANCHAMANTELES (FRUITY MOLE STEW)

Steps:

• Fry the first five ingredients in some of the lard until they are toasted and browned.
• On same melted lard toast the deveined chillies, the spices and process in blender together.
• Next, fry-toast the tortillas and bolillos.
• Process again with previous mixture, and fry on remaining lard.
• Add salt, turkey broth, chocolate tablets and the fruits and the pieced turkey.
• Simmer until chocolate melts and fruits are cooked but not mushy.
• Serve hot.

PORK "TABLECLOTH STAINER"

Steps:

• 1. Cut the chiles into about 4 pieces and toast in a medium skillet, over medium heat, pressing with a spatula until they are aromatic and change color, 10 to 15 seconds. Submerge them in a bowl of hot water and soak 20 to 25 minutes. 2. Meanwhile, in the same skillet, heat 1 tablespoon of the oil. Add the plantain and cook, turning once, until golden brown, about 1 minute per side. Remove to a plate and reserve. In the same skillet, toast the almonds, stirring, until light brown, 2 to 3 minutes. Transfer to a blender. Add the onion and garlic to the same skillet, and cook until the onion softens, about 3 minutes. 3. Add the tomatoes, oregano, cinnamon, and allspice. Cook until the tomatoes soften, 3 to 4 minutes. Put in the blender with the almonds. Add the soaked chiles and 1/4 cup of the chile water, or tap water. Blend very well until thick and smooth. Reserve. 4. In a large saucepan, heat the remaining 2 tablespoons of oil over medium-high heat and cook the meat, turning, until no longer pink on the outside, 6 to 8 minutes. Season with salt and pepper. Add 1 1/2 cups of water. Bring to a boil. Cover, reduce heat, and simmer until tender, about 45 minutes. Add the sweet potato and reserved sauce. Cook until the potato is tender, 20 to 25 minutes. Add the pineapple and reserved plantain. Cook until hot and bubbling, 6 to 8 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PORK "TABLECLOTH STAINER"

Steps:

• 1. Cut the chiles into about 4 pieces and toast in a medium skillet, over medium heat, pressing with a spatula until they are aromatic and change color, 10 to 15 seconds. Submerge them in a bowl of hot water and soak 20 to 25 minutes. 2. Meanwhile, in the same skillet, heat 1 tablespoon of the oil. Add the plantain and cook, turning once, until golden brown, about 1 minute per side. Remove to a plate and reserve. In the same skillet, toast the almonds, stirring, until light brown, 2 to 3 minutes. Transfer to a blender. Add the onion and garlic to the same skillet, and cook until the onion softens, about 3 minutes. 3. Add the tomatoes, oregano, cinnamon, and allspice. Cook until the tomatoes soften, 3 to 4 minutes. Put in the blender with the almonds. Add the soaked chiles and 1/4 cup of the chile water, or tap water. Blend very well until thick and smooth. Reserve. 4. In a large saucepan, heat the remaining 2 tablespoons of oil over medium-high heat and cook the meat, turning, until no longer pink on the outside, 6 to 8 minutes. Season with salt and pepper. Add 1 1/2 cups of water. Bring to a boil. Cover, reduce heat, and simmer until tender, about 45 minutes. Add the sweet potato and reserved sauce. Cook until the potato is tender, 20 to 25 minutes. Add the pineapple and reserved plantain. Cook until hot and bubbling, 6 to 8 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BEEF TENDERLOIN, HUASTECA STYLE

Steps:

• 1. Trim the tenderloin of excess fat and silver skin. Then place the tenderloin on a large piece of plastic wrap and set aside. Make a paste by mashing the garlic with the orange juice, salt, vinegar and olive oil. Rub the mixture all over the meat. Wrap the meat in the plastic wrap and let stand while preparing the seasoning rub. 2. In a small dry skillet, toast the oregano, cumin, and cloves over medium heat, stirring, until aromatic, about 2 minutes. Immediately transfer to a saucer and let cool then grind very fine in a spice grinder. (I use a coffee grinder reserved for spices.) 3. Put the spices in a bowl and mix in the sugar, pepper, allspice, and cinnamon. Unwrap the meat and coat all over with the seasoning rub. Place the meat on a rack in a baking pan and let stand about 20 minutes. 4. Preheat the oven to 425°. Roast the beef, uncovered, 40 to 45 minutes for medium-rare, 150° on a meat thermometer or adjust time for desired doneness. For tender, juicy meat, do not overcook. Remove the meat from the oven and let rest about 10 minutes before slicing.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MANCHAMANTEL SAUCE

Steps:

• 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 purée.
• 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.

OAXACAN RED MOLE SAUCE (MOLE COLORADITO)

Steps:

• Chicken:.
• Cook the chicken in 4 cups of water, with garlic, onion and salt on medium heat for 45 minutes. Check to make sure that the chicken is cooked through.
• Mole sauce:.
• Wash the chiles with a damp cloth, remove the stems of the chiles, slit open with a knife and remove the seeds and veins. Toast the chiles on both sides in large frying pan over high heat, making sure that they do not burn.
• Soak the chiles in boiling water to soften them for about 10 minute Meanwhile, fry the almonds in 3 tbls. of the shortening on medium heat for 5 min., or until they are a golden color.
• Take them out and set aside.
• Next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve. Turn the heat down a bit, and fry the sesame seeds in the same oil, adding a little salt to prevent them from jumping from pan.
• Once golden, remove and store on an absorbent paper towel. Still in the same oil, fry the slices of bread, until they are golden. Remove and put on an absorbent paper towel. On a dry pan or skittle roast the garlic, onion and tomato until they are nicely toasted with black spots.
• In a blender, grind the chiles with a half cup of water, and add more water as necessary to blend. Once the mixture is smooth, pour into a saucepan and fry with one tbsp of the shortening for 10 minute on medium heat. Stirring occasionally to ensure that it does not stick to the pan.
• Next, blend both the roasted and fried ingredients together, until smooth. Blend the tomatoes and strain through a colander and add into the chile mixture. Now add the cinnamon sick, thyme, marjoram(if using) and the oregano. Cook for 5 more minutes. Add the chicken broth, salt, sugar and chocolate on medium heat, stirring occasionally. Remove cinnamon stick. Cool for 15 minutes. Pour the chicken in a serving dish, serve with rice.