Name: “Tablecloth-Stainer” (Manchamantel)
Yield: About 8 servings
Cuisine: Mexican
Ingredients: 5 large tomatillos, with husks; 4 large ripe tomatoes; 1 large or 2 medium unpeeled onions; 10 black peppercorns; One 3½-pound chicken, cut into serving pieces; ½ teaspoon cumin seeds; ⅔ cup vegetable oil; 10 unpeeled garlic cloves; 2 large, firm green apples, peeled, cored, and cut into 8 wedges each; 1½ to 2 cups fresh pineapple, cut into large (1½-inch) chunks (about ⅓ small pineapple); 10 guajillo chiles, tops and seeds removed; Salt and freshly ground black pepper; One 1-inch piece canela; 4 large ancho chiles, tops and seeds removed; 5 large sprigs fresh Mediterranean oregano or ½ teaspoon dried Mexican oregano, crumbled; 6 sprigs fresh thyme or ½ teaspoon dried; 1 pound baby back pork ribs, cut into separate ribs; 3 bay leaves

Preparation info

About
8
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

In my childhood I used to love a wonderful, exciting sweet-and-sour dish called manchamanteles that friends from Chiapas shared with my mother. (You’ll find the recipe in my first book, Food From My Heart.)

The Manchamantel of Oaxaca—considered one of the seven classic moles—is obviously related, but the flavors are spicier and less fruity.

This version is one that I discovered