Mole Manchamanteles Recipe

Name: Rocio's Mexican Kitchens MOLE MANCHAMANTELES Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces dried guajillo chiles; 3 pieces dried ancho chiles; 1 cups pineapple juice; 1 cups pineapple chunks; 1 piece apple, peeled and diced; 0.5 cups onion, chopped; 3 cloves garlic, minced; 0.5 cups tomato sauce; 2 tablespoons cilantro, chopped; 1 teaspoon ground cumin; 0.5 teaspoon ground cinnamon; 2 tablespoons unsweetened cocoa powder; 1 ounces dark chocolate, chopped; 2 tablespoons olive oil; 1 teaspoon salt; 1 tablespoon lime juice; 0.5 cups water; 4 fillets mahi mahi fillets

Inspired by Rocio's Mexican Kitchen

Time1h

Serves4

MAHI MAHI

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Ingredients

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Mole Sauce and Mahi Mahi

4 pieces dried guajillo chiles

3 pieces dried ancho chiles

1 cups Pineapple juice

1 cups pineapple chunks

1 piece apple, peeled and diced

1/2 cups onion, chopped

3 cloves Garlic, minced

1/2 cups Tomato sauce

2 tablespoons cilantro, chopped

1 teaspoon Ground cumin

1/2 teaspoon Ground cinnamon

2 tablespoons unsweetened cocoa powder

1 ounces dark chocolate, chopped

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 tablespoon ReaLime juice

1/2 cups water

4 fillets Mahi Mahi fillets

Method

Step-by-step directions for Mole and Mahi Mahi

Prepare chiles and aromatics

Remove stems and seeds from guajillo and ancho chiles. In a dry skillet over medium heat, toast chiles 1-2 minutes per side until fragrant. Transfer to a bowl, cover with hot water, and let soak for 20 minutes. In the same skillet, sauté the chopped onion and minced garlic in olive oil until translucent, about 5 minutes.

Blend the mole base

Drain soaked chiles and transfer to a blender. Add pineapple juice, pineapple chunks, diced apple, tomato sauce, cilantro, cumin, cinnamon, cocoa powder, and half of the soaking liquid. Blend until smooth. If needed, add water to reach a thick but pourable sauce.

Simmer the mole sauce

Pour the blended mixture into a saucepan. Simmer over medium heat 15-20 minutes, stirring occasionally. Add chopped dark chocolate and salt; continue cooking 5 minutes until the chocolate melts and the sauce thickens slightly. Stir in lime juice and adjust salt as needed.

Prepare the mahi mahi

Pat mahi mahi fillets dry. Season with a pinch of salt. Heat remaining olive oil in a skillet over medium-high heat. Sear the fillets 3-4 minutes per side until opaque and cooked through.

Finish and plate

Spoon mole sauce over the seared mahi mahi and serve with pineapple chunks on the side. Optional: garnish with extra cilantro if desired.