Lamb Mole Tacos

lamb mole tacos

Mole sauce has a rich, diverse history, with as many versions of mole as there are regions, towns, and familes in Mexico. Mole poblano, arguably the most common type of mole in Mexico, is a labor-of-love recipe involving many ingredients including nuts, chili peppers, and even chocolate, all roasted, ground by hand, and stewed in a pot all day. It’s easy to find commercially made mole, but it is very worth it to dig deeper and try to find the homemade stuff. Mole poblano adds a rich, complex flavor to anything it touches.

I’m lucky, because in my city, mole, even different varieties other than mole poblano, is relatively easy to find. It’s celebrated here, especially on Cinco de Mayo, for weddings, graduations, and baptisms. There’s a lady at our farmer’s market who makes little tubs of the stuff which sell out in a flash. I store this dark, rich paste in my freezer to add to meat, or even eggs, and it transforms decent food into glorious food. The paste is thick so I usually add a little broth or water as I mix it with the meat.

Historically, mole was used with turkey (heads up, leftover turkey lovers!) but in this recipe I used grilled lamb, finding the earthiness of the meat just right with the sweet, spicy, nutty mole sauce. We usually find a way to grill lamb well into the winter, so if the grill is still hot, throw some flatbread on the grates to make warm and fragrant soft tacos.

Once you find your favorite batch of mole, stock up! It will disappear before you know it; soon you’ll be adding it to all of your flatbread recipes. And for good reason, because it’s delicious.

-Amy at Flatout

Lamb Mole Tacos


  • 2-3 Flatout Foldits
  • 1 cup lamb shoulder or chops, grilled, sliced thin
  • 3 tablespoons mole poblano sauce
  • 1/2 serrano or 1/3 jalapeño chili, sliced finely
  • 2 tablespoons chopped white onion
  • 2 tablespoons chopped cilantro
  • 1/2 avocado, sliced
  • 1/2 cup water or vegetable stock


Cut Foldit flatbreads in half so that each half is a circle, then grill or bake the flatbreads depending on your taco preference: soft or hard. In a small bowl, combine the onion and the cilantro, set aside.
In a pan over medium to low heat, add the lamb and mole sauce, stirring until combined: the lamb should be hot and the mole fragrant. Add water or stock if necessary.

To build the flatbread tacos, place the lamb mole in the shells, then top with the cilantro and onion mixture, then with the chilis, a slice of avocado.

Suggested Flatout: Foldit® - Traditional White

Rate and Review

  1. Mary,n November 15, 2016 at 2:22 pm #

    This is just perfect for #TacoTuesday!

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