- 4 cloves garlic
- 1 small onion
- 1 tomatillo
- 1 plum tomato
- 1 dried ancho chile, stemmed and seeded
- 1 dried pasilla chile, stemmed and seeded
- 1 dried guajillo chile, stemmed and seeded
- 1 small (3-inch) corn tortilla
- 3 allspice berries
- 2 cloves
- 1 cinnamon stick
- 1 Tbsp sesame seeds
- 1/2 tsp peppercorns
- 1/2 tsp cumin seeds
- 1/4 tsp fennel seeds
- 1/2 cup California Dried Mission Figs
- 2 Tbsp raw almonds
- 2 Tbsp raw green pumpkin seeds (pepitas)
- 2 Tbsp breadcrumbs, toasted
- 1/2 cup vegetable broth
- 1/2 tsp dried oregano
- 2 oz Mexican chocolate
- 1 Tbsp smooth peanut butter
- 2 tsp tomato paste
- 1/2 Tbsp canola oil
- 2 lbs mixed sliced mushrooms, such as cremini, oyster and shiitake
- 1 tsp salt
- 1 tsp black pepper
- 24 small (3-inch) corn tortillas, warmed
- 6 avocados, peeled, halved, pits removed and sliced
- 1 1/2 cups crumbled cotija cheese
- 1 1/2 cups pickled red onions
- 1 1/2 cups cilantro leaves, packed
Mole: Preheat broiler. Arrange garlic, onion, tomatillo and tomato on foiled-lined baking sheet. Broil for 5 to 10 minutes or until charred all over; set aside.
In large skillet set over medium-high heat, toast ancho chile, pasilla chile and guajillo chile, turning frequently, for 1 to 2 minutes or until fragrant. Transfer to heatproof bowl. Cover with 1 cup boiling water and soak for 25 to 30 minutes or until softened. Reserve 1/2 cup soaking liquid and drain chiles.
In same skillet over medium heat, cook tortilla, turning once, for 2 to 4 minutes or until toasted and charred in spots. Transfer to small bowl, let cool completely and tear into pieces.
In same skillet over medium heat, toast allspice berries, cloves, cinnamon stick, sesame seeds, peppercorns, cumin seeds and fennel seeds for 1 to 2 minutes or until fragrant. Let cool completely, transfer to spice grinder and grind until finely ground; set aside.
In same skillet over medium heat, toast figs, almonds and pumpkin seeds for 3 to 5 minutes, stirring occasionally, or until figs are plump and nuts are golden brown and fragrant; set aside.
In blender, pulse together broiled vegetables, chiles, reserved soaking liquid, vegetable broth, oregano toasted nuts and spice mix until smooth. Strain into medium saucepan; discard solids.
Add chocolate, peanut butter and tomato paste to saucepan over medium heat. Cook, stirring frequently, for 10 to 15 minutes or until chocolate and peanut butter have melted. The sauce should be thick enough to spread. If sauce is too thick, thin with a splash of water. Keep warm.
Tacos: In separate large skillet set over high heat, add oil. Cook, stirring occasionally, mushrooms for 8 to 10 minutes or until starting to brown and soften. Season with salt and pepper.
Spread mole sauce on each warmed tortilla. Top with sautéed mushrooms, avocado, cotija, pickled red onions and cilantro.
TIP: For pickled red onions, in medium bowl, toss together 2 thinly sliced red onions, 1 cup apple cider vinegar and 3/4 cup granulated sugar. Let sit for 25 to 30 minutes or until onions have softened and lightly pickled. Refrigerate until ready to use. Strain before use.
For toasted breadcrumbs, in medium skillet over medium-low, add breadcrumbs and toast for 30 to 60 seconds or until golden brown.