Mancha Manteles

The name translates to ‘tablecloth stainer,' a nod to the deep, vivid red sauce that defines this festive Mexican mole-style stew. It’s a celebration dish, sweet and savory and spicy all at once.

The sauce starts the way the best Mexican sauces do: dried ancho and pasilla chiles, fresh serranos, almonds, and sesame seeds toasted until fragrant, then blended into a thick puree.

Browned turkey (or chicken) and spicy chorizo give it real heft, while onion, tomato, and a hit of cinnamon round out the base.

What makes Mancha Manteles unmistakable is the fruit. Pineapple, apple, and barely-ripe banana simmer right in the stew, melting into sweet, jammy bites that play against the smoky chiles and savory meat.

A splash of vinegar and a little sugar balance the whole pot. Simmer it low until everything melds into a deep, complex stew.

Chef Tips

• Toast the chiles, almonds, and sesame until just fragrant before blending; this deepens the sauce without bitterness.
• Use firm fruit, especially the unripe banana the recipe specifies, so it holds its shape instead of dissolving.
• Like most mole, it tastes even better the next day once the flavors marry.

Variations

• Use chicken in place of turkey, as the recipe allows.
• Add pear or plantain to the fruit mix.
• Adjust the heat by varying the number of serrano chiles.