Smokey Turkey Almond Mole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve this saucy dish over rice tossed with chopped green onions. You can also use cooked chicken. If you like your mole really hot, use a whole chipotle chile. This freezes well, so make a double batch and save half for later. Ingredients:
1/2 cup roasted almonds |
1/2 teaspoon vegetable oil |
2 dried anaheim chiles, stemmed, seeded, and chopped |
1 cup chopped onion |
1 garlic clove, crushed |
1 (7-ounce) can chipotle chiles in adobo sauce |
1 1/2 cups fire-roasted crushed tomatoes (such as muir glen) |
1 tablespoon sugar |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/8 teaspoon ground cloves |
2 (6-inch) corn tortillas, torn into small pieces |
1 (14 1/2-ounce) can vegetable broth |
1 tablespoon white wine vinegar |
3 cups chopped cooked turkey breast |
cilantro sprigs (optional) |
Directions:
1. Place almonds in a food processor; process until smooth (about 2 1/2 minutes), scraping sides of bowl once. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add Anaheim chiles; sauté 1 minute or until softened. Add onion and garlic; saute 4 minutes or until onion is lightly browned.
3. Remove 1 chipotle chile from can; cut chipotle chile in half. Add 1 chile half to onion mixture. Reserve remaining chiles and adobo sauce for another use. Add tomatoes and next 6 ingredients (tomatoes through broth); bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.
4. Spoon mixture into food processor; process until smooth. Return mixture to pan; stir in almond butter and vinegar; cook 1 minute. Stir in turkey. Garnish with cilantro, if desired.
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