Mexican Mole Rub

Mexican Mole Rub Recipe
Photo: Randy Mayor; Stylist: Cindy Barr
Our Mexican Mole Rub, with espresso powder, smoked paprika, cocoa and cumin, delivers a high-impact seasoning to grilled chicken.


Serves 4 (serving size: about 1 teaspoon)

Recipe from

Cooking Light

Nutritional Information

Calories 18
Fat 1.5 g
Satfat 0.1 g
Sodium 149 mg


1 tablespoon water
2 teaspoons instant espresso powder
2 teaspoons smoked paprika
1 teaspoon unsweetened cocoa
1 teaspoon ground cumin
1 teaspoon olive oil
1/4 teaspoon salt


Combine water and espresso powder in a small bowl, stirring until espresso dissolves. Stir in paprika, cocoa, cumin, olive oil, and salt.

Phillip Rhodes,

Cooking Light

July 2013
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