Ingredients

The following ingredients have 8 Servings
  • 8 Turkish figs sun-dried (can be replaced with mission figs)
  • 1 Mexican chocolate tablet
  • 5 guajillo peppers
  • 3 ancho peppers
  • 1 teaspoon cinnamon powder (or half of a cinnamon stick)
  • 3-5 cardamom seeds
  • 2-4 garlic cloves
  • 1 cup roasted peanuts
  • 1/2 cup almond butter
  • 1 teaspoon cumin powder
  • 1 tablespoon chicken bouillon
  • 3 cups shredded chicken
  • 2 cups water
  • 2 tubes crescent dough (or 16 triangles of crescent dough)
  • 1 egg yolk

Instruction

  • Clean the dried peppers by removing the stem and seeds. Add the chiles together with the figs and garlic. Combine with a cup of water and cook on the stove until the chiles and figs are soft. 
  • Add part of the cooking liquid to the Vitamix® Ascent ™ 3500 blender. Then add the figs, the peppers, and the cooked garlic. Incorporate the almond butter, the peanuts, and the Mexican chocolate cut into pieces. 
  • In a skillet add the cumin and the cardamom seeds. Toast slightly and then add the cinnamon without burning it. Add the toasted spices and the chicken bouillon to the blender. Blend the ingredients using the soup mode. The mole will be ready in 10 seconds. 
  • Combine a cup and a half of the mole along with the shredded chicken. Place the triangles of dough in a circular shape and fill with the fig mole chicken mix. 
  • Close the rosca and paint with egg wash to give color and shine. Bake for 30 minutes at 350 degrees Fahrenheit. Serve with a green salad.