For the Dove Breast. Lightly season the prepared dove breast with kosher salt and black pepper. Heat the rendered bacon fat in the skillet over medium-high heat until it shimmers. Place the dove breast in the skillet and sear them for 4 minutes without moving them. Turn them over and continue to cook to golden brown in 3-5 minutes. Remove the dove breast from the skillet and let cool slightly before shredding.
For the Mole. Heat a dry pan over medium heat. Add the dried guajillos, New Mexico, and pasilla peppers and heat until fragrant turning frequently. Remove the peppers and in the same warm pan slightly toast the almonds, coriander, anise seeds, and cumin about 2 minutes. Let cool.
Saute the onions in the skillet with the rendered bacon fat until translucent. Add the minced garlic and continue cooking about 5 minutes. Continue to cook the onions and garlic with the figs, brown sugar, apple cider vinegar and chicken stock, cook on low heat until figs are soft. Remove from heat and add the bourbon to the mixture. Combine the peppers, spices and bourbon mixture in the blender and blend on high until smooth. Season as needed with salt and pepper. Pass through a fine mesh strainer to remove the larger solid pieces.
To Complete. Heat the strained mole in the skillet over medium heat and add in the shredded dove breast. Cook until bubbles form then lower heat to simmer until tender (about 10 minutes). Prepare the corn tortillas and fill with the Bourbon-Fig Dove Mole. Garnish with queso fresco and cilantro.