Manchamantel
Mole is one of the representative dishes of Mexico and it has been traced to the Indigenous communities of Pre-Hispanic times. References of this dish is mentioned by Fray Bernardino de Sahagun who described this dish in his writings as Mulli who was given to him by Moctezuma. The dish survived the conquering of the Spaniards, but variations have since been created making it one of most extensive and varied dishes across Mexico. There are hundreds of versions of this Mestizo dish. Today we will be sharing our recipe of mole! But to us it is known as Manchamantel, that is what our dish is called and the recipe we have known for several generations. We hope you love it as much as we do.
- November 28, 2020
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Ingredients
- One turkey (You can boil but just cut it into pieces so it can better absorb the mole sauce)
- 1 Can of Coca Cola
- 15 chile Anchos
- 6-10 Arbol chiles (these will vary depending on how much heat you want)
- 7-8 Tomatoes
- 3 Cloves of Garlic
- 2 tbsp Toasted Sesame Seeds
- 3 Cloves
- 2 tbsp Apple Cider Vinegar
- 15 Ritz Crackers
- ½ Tablet of Abuelita Chocolate
Directions
- Step 1
- Fry lightly the ancho chiles in oil, about 15 seconds on each side
- Step 2
- Toast the sesame seeds
- Step 3
- Combine all ingredients into a blender and mix. If the sauce is too thick for your liking you can always add some water.
- Step 4
- Place the cooked turkey into a large hot pot with some oil and let the turkey turn to a golden color on both sides and then add your sauce. Bring heat to a low and let it simmer for about 15-20 minutes so the sauce can incorporate to the turkey.
- Step 5
- Serve with rice and corn tortillas and enjoy!
