Best Mole Spice Rub Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOLE SPICE RUB



Mole Spice Rub image

Provided by Bobby Flay

Categories     condiment

Time 5m

Yield about 1 1/2 cups

Number Of Ingredients 21

3/4 cup ancho chile powder
1/4 cup New Mexican chile powder
3 tablespoons kosher salt
2 tablespoons plus 2 teaspoons best-quality unsweetened cocoa powder
2 tablespoons plus 2 teaspoons light brown sugar
1 tablespoon plus 1 teaspoon ground cinnamon
2 teaspoons chile de arbol
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon coarsely ground black pepper
Mole-Rubbed Braised Chicken Thigh Tacos, recipe follows, optional
8 bone-in skinless chicken thighs
Kosher salt and freshly ground black pepper
Mole Spice Rub, recipe above
3 tablespoons canola oil
1 Spanish onion, chopped
2 cloves garlic, chopped
2 cups homemade chicken stock or low-sodium chicken broth
8 sprigs cilantro
6-inch flour tortillas or white corn tortillas, for serving
Guacamole, pickled red onions and/or shredded red cabbage, for serving

Steps:

  • Whisk together the chile powders, salt, cocoa, sugar, cinnamon, chile de arbol, allspice, cloves and black pepper in a small bowl. Store in an airtight container or small jars with tight-fitting lids for up to 6 months or use in the Mole-Rubbed Braised Chicken Thigh Tacos.
  • Season the chicken with salt and pepper. Rub both sides of each thigh with some of the mole spice rub.
  • Heat the oil in a Dutch oven large enough to fit the chicken thighs in a single layer. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Remove the chicken to a plate. Remove all but 2 tablespoons of the fat from the pan.
  • Add the onion and garlic and cook, stirring, for 4 minutes. Add the broth and cilantro; bring to a simmer. Return the chicken to the pot, reduce the heat to low, cover and cook until the chicken is tender, about 40 minutes. Remove the chicken to a plate and let cool slightly then shred with a fork; discard the bones.
  • Meanwhile, continue to cook the braising liquid uncovered until reduced by half and thickened, about 15 minutes. Return the shredded chicken to the pot.
  • While the braising liquid is reducing, preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and warm in the oven.
  • Heat a small cast-iron pan over medium heat until heated. Remove a warm tortilla from the foil and cook in the dry pan until slightly charred on both sides. Fill with the chicken, top with guacamole, pickled onions and/or shredded cabbage.

MOLE INSPIRED SPICE RUB



MOLE INSPIRED SPICE RUB image

Categories     Condiment/Spread     Pepper

Number Of Ingredients 8

In a small bowl
combine 3 tablespoons ancho chile powder and/or pimentón de la Vera (sweet
not hot)
1 tablespoon dark brown sugar
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons cocoa powder
1 teaspoon ground cumin
and 1 teaspoon dried oregano

Steps:

  • For each pound of meat, combine 3/4 teaspoon kosher salt, 1/4 to 1/2 teaspoon grated garlic, and 1 to 2 teaspoons spice mixture.

Related Topics