Ingredients for Mexican Mole Rub
- 1/4 cup dried ancho chile powder
- Sweet Paprika
- Ground Cumin
- 1/2 teaspoon black pepper
- Dried Mexican Oregano
- Cocoa Powder
- Dark Brown Sugar
- Granulated Sugar
- Kosher Salt
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How to Make Mexican Mole Rub
- In a small bowl, combine all ingredients.
- Mix thoroughly until all spices are evenly distributed and the rub is a consistent color.
- Store in an airtight jar away from direct sunlight and moisture for up to 3 months.
- Generously apply the rub to your chosen protein or vegetables at least 30 minutes before cooking, allowing the flavors to penetrate.
- Roast, grill, or pan-sear as desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
157 g
Sugar
99g
Fat
6g
Carbs
16g