Mole Spice Rub Recipes

MOLé SPICE RUB

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!

AUTHENTIC MOLE SAUCE

Steps:

• Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth.
• Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender.
• Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles
• Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
• Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
• Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
• Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.

MOLE SPICE RUB

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 BRAISED BEEF SHORT RIBS

Steps:

• Start off by making up the spice rub in a mixing bowl. You will have some left over after this recipe, but it will last a long time and works great as a rub for most any cut of chicken or beef.
• Once the rub is mixed together, apply liberally to the short ribs.
• Preheat a large oven ready fry pan on medium heat. Add the oil and then the ribs. Brown nicely on all sides and then remove from the pan.
• Add the onion and garlic to the pan and sauté until lightly browned, stirring regularly.
• Now add a little of the beef broth and make sure to release any stuck on bits from the bottom of the pan with a wooden spoon.
• Add the rest of the broth, bring to a simmer and then stir in the tomato paste.
• Place the short ribs back in the pan and add the peanuts, cinnamon stick and chipotle pepper.
• Make sure that the ribs are between ½ and ¾'s covered and then place in a preheated 375° F oven.
• Cook for 1 ½ - 2 hours, turning the meat every 30 minutes until it is falling off the bone and very tender. You will also need to add water each time you turn the ribs to ensure that they remain at least ½ covered.

MEXICAN "MOLE" RUB

Steps:

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