In a hot pan, toast the ancho chili powder for about 30 seconds.
Hydrate cocoa and toasted chili powder in water. Mix all ingredients and let sit 12–24 hours to let flavours marry.
CHEF's TIP!
Toss slowly smoked pork shoulder in Yucateca BBQ Glaze. Served with melted cheddar, braised kale and red onions on rustic bread for a Toasted Pulled Pork Torta.
