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Grilled Pork Kebabs With Manchamantel Sauce Pt 1

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Fruits, Vegetables		March 1993	1	Servings

INGREDIENTS

		Eight, 12-inch bamboo
		skewers
1		Dried ancho chili*, stemmed
		and seeded
		wear rubber
		gloves
1	c	Water
4		Garlic cloves, chopped
1		Onion, chopped
1 1/2	T	Ground cumin
2	T	Chopped fresh thyme leaves
		or 2 teaspoons crumbled
		dried thyme
2	T	Chopped fresh oregano leaves
		or 2 crumbled
		teaspoons dried oregano
2	t	Salt or to taste
2	t	Black peppercorns, crushed
1/3	c	Olive oil
1/3	c	Fresh lemon juice
3		Pork tenderloins, about 2
		1/4
		pounds each
		trimmed and cut
		crosswise into 8
		pieces
		Twenty-four, 1-inch chunks
		of
		fresh pineapple
		Twenty-four, 1-inch chunks
		of
		red onion
		***MANCHAMANTEL SAUCE, ANCHO
		CHILI FRUIT Ancho Chili
		Fruit
2	oz	Dried ancho chilies*, about
		5 stemmed
		and seeded wear
		rubber gloves
1	T	Minced garlic
1	c	Finely chopped onion
3 1/2	T	Vegetable oil
1	T	Sugar plus additional to
		taste
1 1/2	T	Cider vinegar plus
		additional to taste
1	c	Low-salt chicken broth
1/2	c	Water
1	c	Chopped fresh pineapple
3/4	c	Sliced banana, about 1
		small
		banana
1/2	t	Cinnamon
		A pinch of ground cloves

INSTRUCTIONS

available at Hispanic markets, some specialty foods shops, and some
supermarkets  To make the kebabs:  Let the skewers soak in water to
cover for 1 hour. Toast the chili on  a baking sheet in the middle of a
preheated 250F. oven for 5 minutes  and transfer to a heatproof bowl.
Pour enough boiling water over the  chili to cover, let the mixture
stand for 30 minutes, and drain the  chili. In a blender blend together
the chili, the 1 cup water, the  garlic, the onion, the cumin, the
thyme, the oregano, the salt, the  peppercorns, the oil, and the lemon
juice until the marinade is  smooth.  In a large heavy-duty resealable
plastic bag combine the pork and the  marinade and let the pork
marinate, chilled, for at least 6 hours  overnight.  Drain the pork,
pat it dry lightly, and thread each skewer loosely  with 3 pieces of
the pork, 3 chunks of the pineapple, and 3 chunks of  the red onion.
Grill or broil the kebabs on an oiled rack set about 4  to 5 inches
from the heat for 8 to 10 minutes on each side, or until  the pork is
cooked through but still slightly pink. Serve the kebabs  with the
manchamantel sauce.  To make the sauce:  Toast the chilies on a baking
sheet in the middle of a preheated  250F. oven for 5 minutes and
transfer them to a heatproof bowl. Pour  enough boiling water over the
chilies to cover, let the mixture stand  for 30 minutes, and drain the
chilies. In a heavy skillet cook the  garlic, the onion, and salt and
pepper to taste in 2 tablespoons of  the oil over moderately low heat,
stirring, until the onion is soft  and pale golden, add 1 tablespoon of
the sugar and 1 1/2 tablespoons  of the vinegar, and cook the mixture,
stirring, for 1 minute.  Transfer the onion mixture to a blender, add
the chilies, the broth,  the 1/2 cup water, the pineapple, the banana,
the cinnamon, the  cloves, the additional sugar and vinegar if desired,
and salt and  pepper to taste, and blend the sauce until it is
continued in part 2

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