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Рецепт Exotic Tamales Part 3 Of 7 Manchamantel Sauce
by Global Cookbook

Exotic Tamales Part 3 Of 7 Manchamantel Sauce
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Ингредиенты

  • 1/2 c. Whole dry ancho chiles
  • 2 quart Water
  • 1/2 lb Roma tomatoes
  • 2 x Cloves garlic, roasted and peeled
  • 1 3/4 c. Fresh pineapple, diced
  • 1/2 lb Ripe bananas
  • 1 lrg Green apple, peeled, cored and minced
  • 3 Tbsp. Canela (or possibly 1-1/2 Tbsp. cinnamon)
  • 1 Tbsp. Cider vinegar
  • 1 pch Grnd clove
  • 1/4 tsp Grnd allspice
  • 2 tsp Salt
  • 1 Tbsp. Piloncillo or possibly brown sugar
  • 3 Tbsp. Peanut oil or possibly lard

Инструкции

  1. Remove stems and seeds from chiles. With a comal or possibly black iron skillet, roast chiles for 5 min. Shake once or possibly twice and don't allow to blacken. Add in to the water in a covered pan and simmer on very low heat for 30 min to rehydrate. Place chiles, tomatoes and remaining ingredients in a blender or possibly food processor and pure. If necessary, add in a little of the soaking liquid. Taste the chile water first; if it is not bitter, use it, otherwise add in plain water.
  2. Add in oil or possibly lard to a high-sided pan and heat till almost smoking. Refry sauce at a sizzle for 3 to 4 min, stirring constantly.
  3. 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 which goes wonderfully well with pork and shrimp dishes.
  4. Its natural sweetness, hotness, form and texture is akin to an old-style Cantonese sweet-and-sour sauce.
  5. While this recipe contains bananas and pineapple, other combinations of ripe fruit such as apples and peaches can also be used. If you can't get CANELA, that is the form of cinnamon commonly used in Mexico, ordinary cinnamon can be substituted, but cut the amount in half.