Recipe courtesy of Steve McDonagh and Dan Smith
Total:
1 hr 15 min
Active:
20 min
Yield:
24 pieces
Level:
Easy

Ingredients

Tortilla Cups:

Directions

Pour the olive oil into a skillet and place over high heat. Add the garlic and saute until golden, about 2 minutes. Add the pork, season with salt and pepper, and saute until cooked through, about 7 minutes. Add 6 tablespoons mole and water and continue to cook, stirring, until the mixture is thick.

To assemble, fill each tortilla cup with the pork mole. Top with sour cream and a cilantro leaf. Serve warm.

Tortilla Cups:

Preheat the oven to 350 degrees F.

Place the tortillas in the microwave, cover with a damp cloth and microwave on high for 30 seconds. Remove and keep covered. Take 1 tortilla from the stack and place it on a flat surface. Brush both sides with the olive oil and, using the biscuit cutter, cut out 3 rounds. Press 1 into each of the muffin cups. Repeat until all the cups are filled. Place the tin in the oven and bake until the cups are crispy and slightly brown, about 7 to 10 minutes. Remove the cups from the tin and set aside to cool. Store at room temperature until ready to serve.

Cook's Note

pastry brush, 2 1/2-inch biscuit cutter, 24 cup mini muffin tin

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