• Prep Time:
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  • Serves: 1 Servings

Exotic Tamales - Part 3 of 7 - Manchamantel Sauce

  • Recipe Submitted by on

Category: Sauces, Mexican

 Ingredients List

  • 1/2 c Whole dried ancho chiles
  • 2 qt Water
  • 1/2 lb Roma tomatoes
  • 2 Cloves garlic; roasted and
  • - peeled
  • 1 3/4 c Fresh pineapple; diced
  • 1/2 lb Ripe bananas
  • 1 lg Green apple; peeled, cored
  • - and chopped
  • 3 tb Canela (or 1-1/2 tablespoons
  • - cinnamon)
  • 1 tb Cider vinegar
  • 1 pn Ground clove
  • 1/4 ts Ground allspice
  • 2 ts Salt
  • 1 tb Piloncillo or brown sugar
  • 3 tb Peanut oil or lard


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.

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