Agustin's Manchamanteles
Agustin Gaytan
serves 10
 
1 1/2 lbs pork shoulder, fat removed and cut into 1-inch squares
7 cups water
2 teaspoons salt or to taste
1/2 medium onion, peeled and cut into halves
5 large garlic cloves, peeled

1 large chicken, cut into serving pieces
5 large ancho chiles
2 tablespoons sesame seeds
3 tablespoons peanut oil
1/2 cup almonds
1 inch cinnamon stick (canela)
2 medium tomatoes
1 tablespoon peanut oil
1 1/2 teaspoons salt or to taste
1/4 small pineapple, cut into 1/2 inch pieces
1 small jicama, peeled and cut into 1/4 inch squares


 
  1. In a large pot, combine pork, water, salt, onion, and garlic. Cook over medium-high heat for about 35 minutes. Add chicken and continue to cook until the meats are tender enough to eat. Remove meats, discard onion and garlic, strain broth, and put aside.
  2. Remove seeds and stems off the chiles. In a dry skillet, toast the sesame seeds, stirring constantly until fragrant and light brown. Put them aside.
  3. Heat the oil in a medium skillet over medium-high heat and fry the chiles one by one for about 30 seconds on a side. Place chiles in a bowl large enough to hold the chiles, nuts, and tomatoes.
  4. In the same oil, fry the almonds for about 2 minutes. Add the cinnamon, and continue to fry for about 30 more seconds. Remove ingredients and place in the bowl with the chiles.
  5. Grill the tomatoes on a skillet for about 15 minutes, moving them constantly so they cook evenly. Cool and core them. Mix tomatoes with the chiles and nuts. Cover ingredients with stock and soak for about 10 minutes.
  6. In a blender, grind soaked ingredients in batches at high speed to form a smooth paste.
  7. In the 15 inch skillet, heat the one tablespoon oil at high heat and fry the sauce, stirring constantly for about 5 minutes. Add enough chicken stock to make a loose sauce. Sprinkle the salt and continue to cook the sauce at medium heat for about 15 minutes. Place the meats, pineapple, plantain, and jicama in the sauce and continue to simmer for about 10 more minutes or until meats are very tender. Adjust the consistency of the sauce by adding more stock if necessary. It should be thick as gravy.