Recipe by acid.
A fabulous Mexican mole flavored rub with a faint chocolate undercurrent. Wonderful on pork, chicken, meaty fish like tuna and salmon, and on roasted or grilled portobellos and bell peppers.
Top Review by PaulaG
I have made this many times and have failed to review it. It is awesome. Typically I use a boneless pork sirloin roast, rub it well and allow it to rest in the refrigerator for several hours. Prior to cooking the meat it is removed from the refrigerator and allowed to come to room temperature before roasting. The rub is awesome and I can see myself using it on bone in chicken or ribs. Thanks for posting.
- 1 tablespoon dried ancho chile powder
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
- 1 teaspoon dried Mexican oregano
- 1 teaspoon cocoa powder
- 1 1⁄2 teaspoons dark brown sugar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt