Mole Spice Rub Recipes

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.

Steps:

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

Steps:

• In a bowl, combine cajun spice, finely ground pepitas and cracked black pepper; coat both sides of the chicken tenders "well"; set aside.
• You will need to make sure to "rub" the spice into the chicken.
• Heat pan on medium low; add 4 tablespoons grapeseed oil.
• Add chicken for about 50 second each side; set aside on a paper towel to drain.
• NOTE The coated chicken WILL cook VERY quickly and is best to use caution to lower the heat than to have it burn.
• Lower heat to low; add to oil... chilli, cumin, cinnamon and any leftover combination mixture of cajun spice, ground pepitas and cracked black pepper; stir for about 3 - 4 minutes.
• NOTE The pan does "smoke.
• If you have ANY concerns re your pan "smoking", simply remove pan from the stove top; making sure to keep stirring. When your confidence returns, simply return it to the stove top until you are happy with the coloring.
• If the spices soak up all of the oil, you may need to add more oil.
• You WILL want to "continuously" stir the spices in oil as they DO burn easily. Do not say you have not been warned! lol.
• With heat on low, add dark chocolate and stir; combining it with the spices "well.".
• When the dark chocolate is fully melted, add diced tomatoes; stirring until combined.
• Bring to a boil and simmer for 10 minutes.
• I like chicken bites, so I cut my chicken before returning it to the pan and simmered for an additional 10 minutes. Olé!

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.