Mole Manchamanteles

Dave DeWitt Leave a Comment

According to El Naranjo’s website,, “The name is derived from the fact that this light sauce spills easy and stains tablecloths. It has a sweet flavor because of the pineapple and plantains.”


  • 5 ancho chiles

  • ½ medium onion

  • 3 medium garlic cloves, unpeeled

  • 3 medium tomatoes

  • 5 almonds, blanched

  • 4 black peppercorns

  • 4 cloves

  • ½ teaspoon oregano

  • ½ teaspoon thyme

  • 1 medium cinnamon stick

  • Vegetable oil

  • Stock or water, as needed

  • 3 sprigs parsley

  • 8 pieces chicken

  • 1 quart water

  • 1 medium onion

  • 3 medium garlic cloves

  • Salt

  • 1 tablespoon salt

  • 1½ tablespoons vegetable oil

  • 4 tablespoons butter

  • 1 slice fresh pineapple, chunked

  • 2 ripe plantains, sliced


Clean the chiles with a damp cloth, cut them open, remove the stems and seeds, and spread them flat in a large dry frying pan. Roast them until they shrivel and slightly turn color, then soak them in water for up to 20 minutes.

In a smaller pan, dry-roast the onion, unpeeled garlic, and tomatoes until charred. Remove the garlic cloves and peel them.

In another pan add 1 tablespoon oil and fry the almonds, peppercorns, cloves, oregano, and thyme. Toast the cinnamon stick to slightly release the flavor.

Transfer the chiles with enough water to a blender, process, and pass through a sieve. Meanwhile, heat 2 tablespoons of oil in a large pan, add the chile mixture, and let it fry. Blend the rest of the roasted and fried ingredients. Pass through a sieve and add to the chile paste.

Simmer the mole, adding stock or water to achieve correct consistency (the mole should coat the back of a spoon). Check the seasoning and add the parsley sprigs.

Clean the chicken pieces and place them in a small stockpot with water, onion, garlic and salt. Bring to a boil. Reduce the heat and poach the chicken until tender, about 30 minutes.

Heat the oil and butter in a skillet, and sauté the sliced plantains until golden in color. Set aside. In the same skillet, repeat the procedure with the pineapple slices, adding more butter and oil if needed. Sauté until golden brown. Keep the fruits warm.

Heat the mole along with the chicken pieces and the parsley for 15 minutes. Decorate with the fruit, and serve with rice and hot tortillas.


The Nasty Tea

Dave DeWitt Leave a Comment

“This recipe was handed down from a singer who swears she has stopped numerous sore throats by drinking this tea regularly upon any hint of a cold,” says Brenda Roes of Glendale, California. “I’ve since added to it, and it has helped me combat the winter nasties. It tastes horrible.”


3 cups water

10 teaspoons cayenne pepper

3 cloves crushed garlic

3 tablespoons honey

3 lemons

3 teaspoons fresh ginger, finely chopped


Brew all the ingredients together. Squeeze the juice from the lemons, but leave the rinds floating in the tea. While simmering, put your face directly over the steam and inhale. Sip the tea and make a horrible face. Repeat as often as necessary.

Grilled Pineapple Chipotle Salsa

Grilled Pineapple Chipotle Salsa

Gwyneth Doland Recipes Leave a Comment

                    Grilled Pineapple Chipotle Salsa Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This sweet/tangy/hot salsa, from Gwyneth Doland’s book, Cilantro Secrets (Rio Nuevo Publishers), will occupy hungry guests until the turkey and trimmings arrive at the table. If you don’t have chipotle powder, you can also use any …

Math of a Meal

Jackson Ortega-Scheiner Smoking Leave a Comment

Dr. BBQ: I’ve been asked to cook for a party of 75 to 100 people. I’m smoking full brisket (nose on), St. Louis Ribs and pulled pork (full shoulders). Considering that some will have one or the other while some will have a little of all, how much of each meat would you recommend I buy and how many pounds …