Recipe courtesy of The Hearty Boys
Recipe courtesy of The Hearty Boys
Episode:
Passed Hors d'Oeuvres
Pork Mole in Tortilla Cups
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 248
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 27 mg
- Sodium
- 264 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 248
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 9 g
- Cholesterol
- 27 mg
- Sodium
- 264 mg
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
