Mole Spice Rub

Author: Canadian Living

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.)

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: June 2003

Ingredients

  • 1/4 cup chili powder
  • 2 tablespoons cocoa powder
  • 3/4 teaspoons each salt and pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice

Method

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.

 

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Mole Spice Rub

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