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:

• Preheat the oven to 350 degrees F. Spray a large baking sheet with nonstick spray.
• Heat the oil in a large saucepan or Dutch oven over medium heat until it melts and begins to shimmer. Add the spice rub and salt and cook, stirring constantly, until fragrant and slightly darkened and the raw flavor has cooked out slightly, about 2 minutes. Whisk in the maple syrup and honey and bring to a simmer. Remove from the heat and let steep for at least 10 minutes and up to 30 minutes.
• Combine the oats, almonds and pumpkin seeds in a large bowl. Pour in the maple mixture and stir well to combine.
• Spread the mixture evenly onto the prepared baking sheet. Bake until lightly golden, 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). Do not look for the granola to become crispy in the oven--it will crisp up as it cools.
• Remove from the oven and let the granola cool completely, about 30 minutes. Top with the dried cherries and chocolate. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola. Serve or store in jars with tight-fitting lids for up to 1 week.
• 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.
• Combine the yogurt, ricotta, honey, zest and a pinch of salt in a medium bowl and whisk until smooth. Layer in 4 parfait glasses with the citrus and the mole-scented granola then repeat the layers once more, finishing with the granola. Serve immediately. Alternatively, layer the parfait in mason jars, cover tightly and refrigerate for up to 24 hours.

Steps:

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