Dry Mexican Mole Spice Blend Recipe
This Dry Mexican Mole Spice Blend recipe contains just 4 spices in perfect balance – cumin, cocoa, red chile powder, and cinnamon. This spice blend is reminiscent of a Mexican mole, and is a quick and easy way to add bold flavor to lamb tacos, stews and soups, even dry-rub a chicken… Homemade spice blends provide a quick and easy way to kick your meals up a notch!
Latin food suffers like Chinese. You can do marginal Chinese and be successful. You can do crappy Mexican and be packed.
~~ Aaron Sanchez, celebrity chef.
👩🏻🍳 Tamara Talks – About Mexican Spice Blends
I happen to agree with Aaron Sanchez… so much Mexican (and other Latin) food is not representative of its varied and delicious cuisine! In fact, after nearly 5 years in McAllen, Texas, I’ve yet to eat at a Mexican restaurant other than tacos from a food truck (delicious by the way).
As a teenager, I used to laugh at Taco Bell’s descriptions of their “Mexican” food posted on the wall – taco (tah-co), enchilada (en-chee-lah-dah), and so on… I seriously know people that feel strongly that Taco Bell is the definition of Mexican food. 😂
Having seen this video posted on Facebook some time back, I went looking for it (for your viewing pleasure). 🤣
In this spirit, I set about creating a simple, versatile spice blend that would deliver deep Mexican flavor to many different dishes. Taco seasoning recipes abound; while this 4 ingredient spice blend makes awesome tacos, it does so much more!
My Dry Mexican Mole Spice Blend is featured in my Lamb Tacos, my Easy Mexican Lamb Meatballs, my Mexican Roasted Chicken and Vegetables, and my Instant Pot Spicy Lamb Butternut Squash Stew. I’m looking forward to using it as a rub for a roasted chicken and possibly grilled pork.
📋 Ingredients for Mole Spice Blend
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- ground cumin
- unsweetened cocoa powder
- ground red chile powder – I use ancho, chipotle, or New Mexico red chile. Please DO NOT USE generic “chili” powder. It is a spice blend with a variety of ingredients, and it will throw off the proportions.
- ground cinnamon
🔪 Instructions
Seriously, it doesn’t get much easier that this! You will measure out all four ingredients – cumin powder, unsweetened cocoa powder, red chile powder (ancho, chipotle, New Mexico red), and cinnamon.
I think the proportions are perfect. Cumin and cocoa take the lead, the red chile may be adjusted to taste (we like it spicy), and the cinnamon takes a supporting role.
Thoroughly combine all 4 ingredients in a bowl. Store in a non-reactive container for up to 3 months.
💭 Tips
Is this Mexican mole spice blend hot? I would suggest “medium” hot. You can adjust the heat by using more or less red chile powder.
How should I store my spice blend? I store my spice blends in airtight mason jars, in a dark, dry place (my kitchen drawer or pantry closet). I try to use them within 6 months. They will begin to lose their flavor after 6 months. Do a sniff test if you’re uncertain. For more on storing spices see All About Spices: When to Toss, When to Keep and How To Maximize Flavor.
This recipe makes about 3/4 cup, and I have no trouble getting through it in a month or so. If you haven’t tried it yet, and are uncertain on the amount of chile powder or if you’ll even like it (perish the thought!), I suggest cutting the recipe in half.
Alternatively, you can make the full recipe, and give half of it away to your best friend. 😉
- Light, heat, and moisture are the enemy of spices and spice mixes. It looks lovely to store them in jars on your counter next to the stove, but resist the temptation! I store mine in small mason jars in a drawer near the stove.
- You can store your ground spice blends in an air-tight glass or metal container for up to a year, but for maximum flavor, try to use them sooner.
- Spices (especially ground spices) lose their flavor quickly.
🧂 Spices on Amazon
Spice Blend Tips and Hints
- Spice blends make great gifts. Don’t forget to include recipe suggestions or my website.
- For even more flavor, you can toast and grind whole spices!
- Chile powders retain their flavor longer if refrigerated. This might be useful if you’re not certain how quickly you’ll use it.
- I use chalkboard labels, noting contents and date. If I’m storing in my spice drawer, I put the label on top. Taller spices go in a pullout cabinet, and get a label on the side.
- Glass jars inside a drawer or cabinet is the best storage option. A metal container with a tight-fitting lid is the next best option.
- Generic “chili powder” is not a good substitute as it’s a spice blend that will throw off the ratio of the spices.
Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊
Have I convinced you yet? Lol. We have so enjoyed this spice blend, and use it frequently. I hope you’ll give it a try!
Dry Mexican Mole Spice Blend Recipe
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Ingredients
- 4 tablespoons ground cumin
- 4 tablespoons unsweetened cocoa powder
- 2-3 tablespoons ancho - chipotle, or New Mexico red chile powder
- 2 tablespoons cinnamon
Instructions
- Combine all spices thoroughly. Add to an airtight storage container.
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
How much of this do you use with a pound of ground beef?
Hi Al! In my ground bison meatballs b (similar to beef), I use 3 teaspoons to 12 ounces of ground meat. However, it has egg and bread crumbs. I would think about the same amount for a pound of ground beef would work. Of course if there are other ingredients in the dish, you may want more. I’d love to have you come back to the spice blend post and let me know how it works out. Thanks for stopping by!
I was given from a friend a half baggy full of blended spice for mole directly from mexico. about 8oz worth. my question is how do i start it to make a good mole sauce. do I start with chicken broth? do I fry the spice mix in pan first with oil and then add liquid and how much liquid should I use to get as big of rendering of sauce with 8oz of spice pack that I have
Hi Annie! Without knowing exactly what ingredients are in your mole spice blend, that’s a difficult question. Moles do tend to be thickened, so I would sauté some flour in a bit of oil or butter until it begins to brown. Add fresh garlic, and your spice blend, and sauté for an additional couple of minutes. Then, you’ll whisk in the broth. It’s possible that the spice blend includes flour, but it usually doesn’t. If you’re using 8 ounces of straight spices, I’d think it would make a large pot of sauce. I would probably start with 1/2 cup flour in the roux, possibly 1/4 cup of the spice blend, and enough broth to make a slightly thickened consistency. If I knew the ingredients in the blend, I’d be able to give better advice. I’m sorry.
I should mention that I use my mole spice blend to get the flavor of Mexican mole in simple dishes like this chile and these tacos. Best of luck to you!
I wish I’d discovered this seasoning a long time ago. The cocoa in there is fantastic – kind of a revelation to my far from Mexico palate. Also, pleased to see ancho chilli powder in there, since I had a pot lying around and wasn’t quite sure what to do with it.