Mexican Mole Rub

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Photo: Randy Mayor; Stylist: Cindy Barr
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Serves 4 (serving size: about 1 teaspoon)
Phillip Rhodes
July 2013
RECIPE BY Cooking Light

Our Mexican Mole Rub, with espresso powder, smoked paprika, cocoa and cumin, delivers a high-impact seasoning to grilled chicken.

Ingredients

  • 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

Nutritional Information

  • Calories 18
  • Fat 1.5g
  • Satfat 0.1g
  • Sodium 149mg

How to Make It

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

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