Mole Spice Rub
For every 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry, mix 2 tbsp (25 mL) spice rub; 1 tbsp (15 mL) vegetable oil; and 1 clove garlic, minced (if desired). Rub over meat or chicken; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Servings: 12
Ingredients:
-
1/4 cup (50 mL) chili powder
2 tbsp (25 mL) cocoa powder
3/4 tsp (4 mL) each salt and pepper
1/2 tsp (2 mL) each cayenne pepper, cinnamon and allspice
Preparation:
In small bowl, stir together chili powder, cocoa powder, salt, pepper, cayenne pepper, cinnamon and allspice . Store rub in airtight container for up to 1 month. Makes about 1/3 cup (75 mL), enough for 12 servings of meat or poultry.
Additional Information
Source
Canadian Living Magazine: June 2003
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