Mancha Manteles - Mexican Tablecloth Stainer |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Taken directly from Mexican Cooking by Carolyn Dehnel. This is a regular in our house served with Arroz Blanco although I usually use a whole can of tinned chopped tomatoes as its quicker and easier. Sometimes I will use pre-cooked rotisserie chicken from the supermarket and stock cubes. The plantain can be substituted with a firm banana cut into 2.5 cm slices but only add it in the last 5 mins otherwise it will disintegrate. Ingredients:
1/2 chicken, jointed |
225 g pork, cut into 2 . 5cm cubes |
1 tablespoon corn oil |
1 medium onion, chopped |
2 garlic cloves, crushed |
1 -2 chile, chopped |
350 g tomatoes, chopped |
25 g peanuts |
1 bay leaf |
1 teaspoon ground cinnamon |
1 -3 teaspoon chili powder |
3 whole cloves |
1 tablespoon sesame seeds |
1 tablespoon concentrated tomato puree |
1 green pepper, chopped |
1 plantain, cut into 2 . 5 cm slices |
1 pear, sliced |
1 cooking apple, sliced |
Directions:
1. Put the chicken and pork into a large pan, cover with water and simmer for 1 hours Drain and reserve the stock.
2. Heat the oil in a large pan and cook the onion, garlic and chillies until lightly browned.
3. Add tomatoes and continue to cook, uncovered, for 5 minutes.
4. Add peanuts, bay leaf, cinnamon, chilli powder, whole cloves and sesame seeds.
5. Simmer uncovered for 10 minutes.
6. Process mixture in an electric blender until smooth then return to the pan.
7. Add tomato puree, green pepper and the stock from the meat until the sauce is the consistency you prefer.
8. Add the chicken, pork, plantain, pear and apple.
9. Simmer for 10 minutes then serve.
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