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.
MEXICAN "MOLE" RUB
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
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
MOLé SPICE RUB
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
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!
BEST SPICE RUB RECIPE BY TASTY
Here's what you need: paprika, brown sugar, mustard powder, chili powder, cumin, granulated garlic, cayenne, kosher salt, ground pepper
Provided by Alix Traeger
Time 30m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a jar, add all the spices and shake until combined.
- Store in a tightly covered container, such as a mason jar, for up to a year.
- Season your favorite meats and vegetables with the rub.
- Enjoy!
Nutrition Facts : Calories 335 calories, Carbohydrate 64 grams, Fat 10 grams, Fiber 20 grams, Protein 12 grams, Sugar 22 grams
AUTHENTIC MOLE SAUCE
Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.
Provided by Allrecipes
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h
Yield 4
Number Of Ingredients 22
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.
Nutrition Facts : Calories 506.8 calories, Carbohydrate 74.9 g, Cholesterol 7.1 mg, Fat 23.3 g, Fiber 11.3 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 1372.7 mg, Sugar 42.5 g
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