The fig mole has Mexican chocolate, Turkish sun-dried figs, ancho and guajillo peppers, toasted peanuts, almond butter, cinnamon, cumin, garlic, and cardamom. Then it is combined with shredded chicken and used as a stuffing for the rosca, made with crescent dough.
8Turkish figs sun-driedcan be replaced with mission figs
1Mexican chocolate tablet
5guajillo peppers
3ancho peppers
1teaspooncinnamon powderor half of a cinnamon stick
3-5cardamom seeds
2-4garlic cloves
1cuproasted peanuts
1/2cupalmond butter
1teaspooncumin powder
1tablespoonchicken bouillon
3cupsshredded chicken
2cupswater
2tubescrescent doughor 16 triangles of crescent dough
1egg yolk
Instructions
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.