Manchamanteles Chile-Fruit Mole Sauce Starter
This sweet and spicy mole gets its heat from a blend of chiles and its sweetness from fruity pineapple. and a hint of cinnamon and cloves. Tomato, onion, garlic, and herbs round out the sauce’s flavors while ground almonds add a creamy, satisfying texture.
·Simply add water and simmer to create an authentic Manchamanteles Mole in minutes
·Spicy chile and savory tomato are expertly blended with sweet, fruity pineapple and warm, fragrant spices
·Simmer with your favorite protein or vegetables
·Use as a base for soups or stews
·Serve with enchiladas or empanadas in the place of salsa
Stir 1 part sauce starter with 2 parts water to combine thoroughly and serve warmed or add to baked dishes.
Storage & handling
Store in a dry, cool place.
Spices, Tomato, Pumpkin powder, Almonds, Onion, Natural flavors, Apple powder, Pineapple juice powder (Pineapple, maltodextrin, corn starch), Coconut sap sugar, Salt, Garlic, Contains 2% or less of Sunflower oil, Cellulose, Tartaric acid, Gum acacia, Xanthan gum. Contains: Tree Nuts.
Manchamanteles literally translates to "tablecloth stainer", due to its deep red color. Manchamanteles is Pueblan specialty, made from a combination of piquant dried chiles, nuts, spices and sweet, tart fruits like pineapple. In Puebla, it is typically served with chicken, pork, or a combination of the two.
The word mole is thought to have come from the Nahuatl word “mulli” which roughly translates to “mix.” According to legend, mole was invented in the 16th century by a nun in the city of Puebla, to honor a visiting archbishop. Realizing that they had nothing to serve him, the nuns improvised by combining small quantities of whatever was in the convent kitchen: chocolate, chili peppers, spices, day-old bread, and nuts. The archbishop loved it, and the rest was history.
Today we know that pre-Hispanic peoples throughout Latin America prepared dishes which called for the same ingredients found in today’s moles. The use of cacao in drinks by the Aztecs and Mayans is well-documented, as is the use of corn dough, ground seeds, and chiles. Other elements, like the use of nuts or bread as a thickening agent, were common in medieval Spanish cuisine. Like many of Mexico’s most beloved dishes, mole is a symbol of Mexico’s mixed European and indigenous heritage.
Succulent pork tenderloin is grilled with sweet potato and juicy, caramelized pineapple then smothered with spicy, fruity Manchamanteles Chile-Fruit Sauce Starter for an easy, savory-sweet meal. Great for a crowd, serve with plenty of warm tortillas for scooping and sopping up sauce.