California Fig Mole Mushroom Tacos

Ingredients

• 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