• Rub 2-3 pounds of meat or seafood with oil and place in a resealable bag.
• Empty packet of Puebla Mole DRYGLAZE seasoning into bag.
• Seal bag and gently shake for even coating.
• Let set for 30 minutes to create a beautiful glaze.
• For grilling: Use indirect heat.
• For roasting: Cover with foil and roast as usual. Remove foil halfway through cooking to brown.

• Chili-Cocoa Mahi-Mahi
     Moist and delicious with a spicy sweet glaze...
  
  Grilled Mexican Bananas
     With a cocoa-chili glaze, these Mole-inspired bananas are a delicious addition to Dulce de Leche ice cream...
  
  Mexican Mahi-Mahi Salad with Chipotle-Lime Dressing
     A cocoa-chili rub makes this sweet-heat main course salad a special treat...
  
  Mole Carne Asada
     Rich, dark, Mexican cocoa-chili flavor in almost no time at all!
  
  Mole Chicken Wings
     With a spicy, sweet, cocoa-chili saucy glaze...
  
  Puebla Pork Tenderloin
     Roast pork with the sweet-heat of Mexican Mole...
  

Unsweetened cocoa powder (processed with alkali), powdered sugar, toasted sesame seeds, salt, crushed chili pepper, cracked black pepper, ground coriander, chipotle chili pepper, ground ginger, ground oregano, ground cinnamon, ground anise, ground red pepper, ground marjoram, ground cloves, ground allspice, natural flavor, silicon dioxide (anticaking).

nutrition information
Calories:5 Fat:0 g Cholesterol: 0 mg Protein: 0 g Sodium: 115 mg Carbohydrates: 1g Fiber: 0 g Sugar 0g

CONTAINS: Seeds