1 tbsp. Vegetable oil 1 ½ lb. Assorted mushrooms 12 Corn tortillas 1 Red onion, thinly sliced ½ cup Chopped cilantro

4 Dried chile mulato  5 Dried chile pasilla  6 Dried chile ancho  ¼ tsp. Anise seed 3 Whole cloves 10 Black peppercorns 1 Ceylon cinnamon stick, 1 inch long ⅓ cup Sesame seeds 3 Plum tomatoes 1 Tomatillo 5 cloves Garlic, unpeeled ½ cup Vegetable oil  1 cup Orchard Choice California Mission Dried Figs ⅓ cup Raw almonds ⅓ cup Pepitas ¾ cup Peanuts 1 Stale corn tortilla 1 Stale Bolillo  1 tablet Mexican chocolate 5 cups Vegetable stock



Heat a cast-iron pan, add chiles to the pan and toast lightly, about 3-4 secs. Remove from the pan and place in a bowl. Cover with boiling hot water and soak for 30 min. In the same cast iron pan set to low-medium heat, toast the anise seed, peppercorns, cloves, and cinnamon for 1-2 minutes until they begin to release their aromas. Set aside.



Use the same pan to toast the sesame seeds for 1-2 mins. Use a spice grinder or food processor and grind all the toasted spices as fine as possible. Set aside. Set your cast iron pan to med-high heat and place the tomatoes, tomatillo, and garlic on the pan until they become soft and slightly blackened, Set aside.



Set a sauté pan to med heat and add oil. Fry the following ingredients separately: Orchard Choice California Mission Dried Figs until plump and golden brown, the almonds until slightly toasted, the pumpkin seeds until they pop and turn a golden yellow color, the peanuts until toasted and golden brown, the tortilla until crispy and black in certain spots, and the bread toasted a deep golden brown. Set aside.



Place the soaked and drained dried chiles in the blender with 1 cup of the chile soaking liquid, and the ground up spices, bread, and tortilla. Process until smooth. Add vegetable stock if necessary. Pour into a bowl. Now place the rest of the fried ingredients with the tomato, tomatillo, and peeled garlic. Add vegetable stock if necessary and process until smooth. Pour into bowl with chile mixture. Strain mixture.



Heat a large pot to low-medium heat and pour the mixture into the pot. Bring mixture to a simmer, add 3 cups of vegetable stock, and stir. Add a Mexican chocolate tablet and simmer slowly for 30 minutes. Stir continuously to avoid the mole sticking to the bottom of the pot. Season with salt and pepper. If the sauce is too thick, add the remaining 2 cups of vegetable stock.



Heat a large sauté pan to medium-high heat and add 1 tbsp. of oil. Sauté mushrooms until golden brown. Pour 2 cups of the finished mole sauce on top and stir to combine. Heat corn tortillas on a comal or griddle. Place 2 tbsp. of mushroom filling on each tortilla and top with chopped cilantro and sliced red onion. Enjoy!!

This recipe makes about 1 quart and 1 cup of fig mole. You will only need about two cups of it for this recipe. You can freeze the rest for up to six months.