Mole Rub
At a glance
1 1/3 cups

¼ cup cocoa powder
¼ cup light brown sugar
¼ cup salt
2 tbsp sesame seeds toasted
2 tbsp corn Masa (available in the flour section of most grocery stores)
1 tbsp ground black pepper
1 tbsp ground LOS CHILEROS New Mexican Red Chile powder
1 tbsp LOS CHILEROS Ancho Chile Powder
1 tbsp LOS CHILEROS Chipotle Chile Powder
1 tsp ground Ginger
1 tsp ground star anise
1 tsp toasted and ground cumin seeds
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground allspice
1½ tsp toasted and ground coriander seeds
½ tsp LOS CHILEROS Mexican Oregano


Mix together all the ingredients. Use at once or store in an airtight jar at room temperature for up to 3 months. For the Turkey1 (18-20-pound) turkey; neck, heart, and gizzard removed 5 ½ cups chicken stock 2 tbsp vegetable oil.

Place thawed turkey on rack set in large roasting pan; tuck wings under. Sprinkle 1 tablespoon mole rub in main cavity of turkey and ½ cup spice mixture all over and under turkey skin; tie legs together to hold shape. Refrigerate uncovered overnight.  Let turkey stand 1 hour at room temperature. Set rack at lowest position in oven and preheat to 450 degrees. Brush turkey with vegetable oil and sprinkle with an additional ¼ cup of the mole rub. Pour 1½ cups chicken stock into pan with turkey. Reduce heat to 350 degrees; place pan in oven and roast turkey 2 hours. Add 2 cups broth to pan; roast 1 hour. Pour 2 cups broth over turkey; cover turkey loosely with foil. Continue roasting until thermometer inserted into thickest part of thigh registers 175 degrees, about 1 hour longer.  Transfer turkey to platter, tent loosely with foil and kitchen towel, and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees). Skim fat from the pan reserving juices. Carve and serve with mole broth that is left in the pan after skimming.


Connect with Us Online

facebook  twitter

facebook  instagram  pinterest

Sign Up for News & Updates
For Email Marketing you can trust

Your Cart

Your Cart is currently empty.