Ingredients

• 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
• 8 (8-inch) round flour tortillas
• 1/4 cup extra-virgin olive oil

Instructions

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.
3. Preheat the oven to 350 degrees F.
4. 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.