We've always thought that part of the appeal of mole poblano to American palates is the sweetness imparted by Mexican chocolate in the sauce. By that standard, manchamanteles should be an even bigger hit. This bright sauce always features chunks of pineapple and fried plantains. We've been curious to try making it since first tasting it in a restaurant years ago. Adapted from recipes by Rick Bayless, Zarela Martinez, and Diana Kennedy, this variant also adds sweet potato pieces to the stew. Some cooks make this classic Oaxacan mole with a dizzying array of chiles and dried fruits. We've opted for a streamlined version of this labor-intensive recipe. In the interest of simplicity, we've specified lard as the cooking fat. Vegetable shortening is a perfectly...Read More