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mole lamb puffy tacos recipe featured
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mole lamb puffy tacos recipe

This dish combines the rich, smoky flavors of Oaxacan mole with tender lamb and crispy puffy corn tortillas, creating a fusion of Mexican and Tex-Mex traditions. Tender lamb is slow-cooked in a velvety ancho chile mole sauce, then nestled in golden, airy taco shells for a luxurious bite. It's a celebration of heritage, texture, and bold, layered flavors perfect for special dinners or adventurous weeknight meals.
Prep Time 30 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 lbs (900g) boneless lamb shoulder, cut into 1-inch cubes
  • 4 dried ancho chiles, stems and seeds removed
  • 2 dried pasilla chiles, soaked
  • 1 medium white onion, roughly chopped
  • 4 cloves garlic, peeled
  • 1/4 cup (30g) unsalted almonds, toasted
  • 1/4 cup (35g) sesame seeds, toasted
  • 1 small ripe plantain, sliced and fried
  • 2 oz (60g) Mexican chocolate, chopped
  • 1 tsp ground cinnamon
  • 1 tsp sea salt
  • Vegetable oil, for frying

Equipment

  • Blender, Large pot, Skillet, Tongs, Baking sheet, Pastry brush

Method
 

  1. mole lamb puffy tacos recipe recipeCard1
  2. Soak the dried ancho and pasilla chiles in hot water for 20 minutes until softened.
  3. Remove chiles from water and place in a blender with onion, garlic, almonds, sesame seeds, fried plantain, Mexican chocolate, cinnamon, and salt. Blend until smooth, adding reserved chile soaking liquid a little at a time to reach a thick sauce consistency.
  4. Season the lamb cubes with salt and brown them in a large pot with a small amount of oil over medium-high heat. Remove and set aside.
  5. In the same pot, pour in the blended mole paste and cook for 2–3 minutes to deepen flavors.
  6. Return lamb to the pot and cover with water. Simmer on low heat for 1.5 to 2 hours until lamb is tender and pulling apart.
  7. While lamb simmers, prepare puffy taco shells by forming small corn tortillas or using store-bought puffy shell batter.
  8. Heat vegetable oil in a deep skillet and fry each puffy shell until golden and inflated, about 1–2 minutes per side.
  9. Drain fried shells on paper towels and keep warm.
  10. Shred the cooked lamb, reserving some of the cooking liquid, and toss with enough mole sauce to coat.
  11. Fill each puffy taco shell with warm mole lamb filling.
  12. Serve immediately with optional garnishes like chopped onion, cilantro, and lime wedges.

Nutrition

Calories: 420 | Carbohydrates: 22 | Protein: 26 | Fat: 28

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