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
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1 tablespoon olive oil

2 teaspoons chopped garlic

1 pound ground pork

1/2 teaspoon salt

Ground black pepper

1 jar prepared mole

1/4 cup water

1 tablespoon chopped cilantro leaves

24 tortilla cups, recipe follows

Sour cream, for garnish

Cilantro leaves, for garnish

Tortilla Cups:

8 (8-inch) round flour tortillas

1/4 cup extra-virgin olive oil


  1. 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.
  2. To assemble, fill each tortilla cup with the pork mole. Top with sour cream and a cilantro leaf. Serve warm.

Tortilla Cups:

  1. Preheat the oven to 350 degrees F.
  2. 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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