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Tarta Rellena De Higos Y Mole

Take your cooking skills to the next level with this sweet and spicy pie. This unique dessert is the ultimate gift for your loved ones.

1 Hour
45 Min.
1 Hour, 45 Min.


  • 10 figs
  • 1 pound chicken breast, shredded
  • 1/2 cup finely chopped onion
  • 1 cloves garlic, minced
  • 1 chile chipotle
  • ½ (4.125 – ounces) jar DOÑA MARÍA® Original Mole
  • 2 cups chicken broth
  • 1 tablespoon salt
  • 1 tablespoon pepper


  • 1/2 cup of cold margarine or butter, cut into 1/2 inch cubes
  • 1 cup flour
  • 5 tablespoons cold water
  • Salt


  1. In small pot, with vegetable oil over high heat, add chopped onion and minced garlic until cooked.
  2. Add DOÑA MARÍA® Original Mole and chicken broth, cook over medium heat for 4 minutes until mixture is smooth.
  3. Add the shredded chicken breast, heat over low heat for 2 minutes. Salt and pepper to taste and reserve.

For the Pastry

  1. Mix the flour with margarine and salt. Combine with fingers until crumb texture is formed.
  2. Add water and mix until dough forms, add flour and roll it out until round shape is formed.
  3. Cover it with plastic wrap and place in the fridge for 1/2 hour. You can also leave it overnight.
  4. Heat oven to 375ºF and place wax paper on cookie sheet.
  5. Take 2/3 dough and roll it out to make a circle that doesn’t exceeds 11-inches. Place dough on the counter, roll it onto the rolling pin and unroll it from the rolling pin onto the mold.
  6. Place wax paper on dough and add beans Onto wax paper to cook the dough for 25 minutes in a preheated oven at 375ºF
  7. Withdraw after 25 minutes and add the mixture of figs, chicken, and mole.
  8. Roll out the rest of the dough and make ½ inch ribbons to cover the cake, creating a plot.
  9. Brush the pastry with egg wash, sprinkle with sugar and just bake in the oven for 20 additional minutes.