Mole Inspired Spice Rub Recipes

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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.

MOLé SPICE RUB



Molé Spice Rub image

It does not get much easier to add great flavours to your cooking. Use this spice rub for a new twist on a lot of things. Molé spiced chicken wings or roast chicken, Molé beef roast or steak, Molé spiced eggs, even Molé spiced hummus. It's a super easy and tasty way to add some new flavour to life.

Number Of Ingredients 5

1 tablespoon cocoa powder
1 tablespoon ancho chilli powder
1 tablespoon ground cumin seed
1 tablespoon sea salt
1 tablespoon fresh ground pepper

Steps:

  • Mix all of the spices together in a mixing bowl andstir very well to combine.
  • If you are adding the spice rub to meat, then do sojust before cooking. Apply liberally andthen cook using the desired method.
  • Be careful not to burn the spices. Cooking with a little lower heat than normalcan help with this, but still remember to preheat the oven, pan or BBQ beforecooking your meat!

MEXICAN "MOLE" RUB



Mexican

A fabulous Mexican mole flavored rub with a faint chocolate undercurrent. Wonderful on pork, chicken, meaty fish like tuna and salmon, and on roasted or grilled portobellos and bell peppers.

Provided by acid.

Categories     Mexican

Time 10m

Yield 1/2 cup

Number Of Ingredients 9

1 tablespoon dried ancho chile powder
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon dried Mexican oregano
1 teaspoon cocoa powder
1 1/2 teaspoons dark brown sugar
1 teaspoon granulated sugar
1 teaspoon kosher salt

Steps:

  • Combine all ingredients and mix to blend.
  • Can be stored in a jar away from light for 3 months.

Nutrition Facts : Calories 229.1, Fat 6.7, SaturatedFat 1.2, Sodium 3780.5, Carbohydrate 48.4, Fiber 15.1, Sugar 24.8, Protein 7.1

MOLE RUBBED GRILLED STEAKS WITH CHARRED CORN



Mole Rubbed Grilled Steaks with Charred Corn image

This quick recipe features the rich flavors of mole without requiring you to make a sauce from scratch. Combine ancho chile powder, cocoa powder, cumin and cinnamon to make a Mexican-inspired spice rub to massage into your steaks. Grill to juicy, charred perfection and enjoy with buttery corn!

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Number Of Ingredients 12

2 cloves garlic
Kosher salt
2 tablespoons olive oil, plus more for grill grate
1 tablespoon ancho chile powder
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
Four 10-ounce boneless strip steaks (about 1-inch thick)
2 tablespoons unsalted butter
2 cups fresh or thawed frozen corn kernels
2 tablespoons chopped cilantro leaves
Freshly ground pepper

Steps:

  • 1. Smash the garlic cloves, sprinkle with a pinch of salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste. Mix paste in bowl with the olive oil ancho powder, cocoa, cumin, and cinnamon. Rub the spice mixture all over the steaks and set aside for 15 minutes.
  • 2. Preheat a grill to high and oil the grate. Lay the steaks on the hottest part of the grill and cook until charred, about 4 minutes. Turn and grill the other side until charred, about 4 minutes more for medium-rare. Transfer steaks to a cutting board and let rest for 5 minutes.
  • 3. Meanwhile, melt the butter in a medium skillet and add the corn. Cook, shaking and stirring until the corn chars and butter smells nutty, about 5 minutes. Stir in the cilantro and season with salt and pepper. Serve steaks with the corn.

Nutrition Facts : Calories 692, Fat 44 grams, SaturatedFat 16 grams, Cholesterol 202 milligrams, Sodium 353 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 57 grams

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