Photo by Michael Sofronski
Tablecloth Stainer Sauce (Manchamanteles)
This marvelous spicy fruit sauce, whose name translates into “tablecloth stainer,” is the first homemade main-dish sauce that I ever ate from the southern Mexico state of Chiapas. It changed my whole perception of Mexican food. I was amazed at the combination of flavors — rich, tart, sweet, spicy — exploding on my palate like fireworks. At my restaurant, Zarela, we served this with roasted duck, and it was my absolute favorite dish there. It’s also wonderful served with braised chicken, roast pork, and spare ribs.I made it today and it was sublime and a trip back in time to many happy nights at Zarela Restaurant where it was one of my customers’ favorites.
Ingredients
For the Red Chile Adobo
- 2 tablespoons lard, preferably
home-rendered or vegetable oil - 4 medium-hot whole dried red chiles such as ancho, guajillo or dried Anaheim, stems intact
- Boiling water
- 1 clove garlic peeled and finely minced
- 1 teaspoon dried Mexican oregano
- ½ teaspoon salt
For the Spicy Fruit Sauce (Manchamanteles)
- 2 tablespoons vegetable oil
- 1 white onion chopped
- 2 cloves garlic minced
- 1 28-ounce can whole tomatoes with juice
- 2 bay leaves
- ½-1 teaspoon black pepper to taste
- 1-2 teaspoons salt or to taste
- ¼-⅓ teaspoon ground cloves
- 1½ teaspoons ground
canela - 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano crumbled
- ½ cup dried apricots sliced
- ¾ cup pitted dried prunes whole or sliced
- ½ cup golden raisins
- One 20-ounce can unsweetened pineapple chunks with juice
- ½ cup dry sherry or red wine
- 1 tablespoon cider vinegar
- 1 recipe Red Chile Adobo
- 1-2 tart apples such as Granny Smith, cored and cut into eighths
- 1-2 tablespoons butter optional
Instructions
For the Red Chile Adobo
- Heat lard in small or medium heavy skillet over medium heat until rippling. Fry whole chiles, one at a time, turning several times with tongs, until puffed and red or slightly orange in color, 30-60 seconds. Be careful not to let them burn.
- As chiles finish cooking, add them to boiling water in a bowl. Let soak until softened, about 10 minutes. Push them down if they float. Drain.
- Pull or cut off chile tops and scrape out seeds. Discard tops and seeds. Place soaked chile pods in blender with garlic, oregano, 1 cup water, and salt. Blend to a smooth purée. Add more water if desired to facilitate blending, but sauce should be thick.
- Pour sauce into medium-mesh sieve over bowl and force it through with wooden spoon, scraping and rubbing to push through as many solids as possible. Discard any bits that won’t go through.
For the Spicy Fruit Sauce (Manchamanteles)
- Heat oil in heavy saucepan over high heat until hot but not quite smoking. Add onion and garlic and cook, stirring, until golden and translucent, 3-4 minutes.
- Add tomatoes, breaking them up with your hand or spoon. Add bay leaves, ½ teaspoon black pepper, 1 teaspoon salt, cloves, canela, cumin, and oregano. Bring to boil, then reduce heat and simmer, uncovered, 10-12 minutes.
- Working in batches if necessary, purée mixture in blender and transfer to large Dutch oven or saucepan.
- Bring puréed sauce to boil over high heat. Add dried apricots, prunes, raisins, pineapple with its juices, sherry, and vinegar. Let simmer 1 minute, then add the red chile adobo. Season with salt and pepper to taste. Reduce heat to medium-low and simmer sauce, uncovered, about 10 minutes. Add apple pieces to sauce. Let sauce return to a boil and simmer 20 minutes. Finish sauce, if desired, by stirring in 1 to 2 tablespoons butter.
Nutrition
Calories: 294kcalCarbohydrates: 52gProtein: 4gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 470mgPotassium: 773mgFiber: 9gSugar: 36gVitamin A: 5163IUVitamin C: 15mgCalcium: 60mgIron: 2mg
