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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Don't be intimidated by the thought of making your own mole sauce. It's easy to prepare and comes together in a flash. Be careful, though: the turkey will spatter from time to time in the pan during the browning process. Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce |
1/2 medium onion, peeled and quartered |
2 garlic cloves, peeled |
1/3 cup fat-free, less-sodium chicken broth |
1/3 cup orange juice |
2 tablespoons cider vinegar |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon ground red pepper |
1/4 teaspoon salt |
1/4 teaspoon ground cinnamon |
1/4 teaspoon black pepper |
remaining ingredients |
1 teaspoon vegetable oil |
2 cups shredded cooked turkey |
8 (6-inch) corn tortillas |
1/2 cup diced peeled avocado |
1/2 cup bottled salsa |
4 lime wedges |
Directions:
1. Preheat oven to 400°.
2. To prepare the mole, drain chipotles in a colander over a bowl, reserving 1/2 teaspoon adobo sauce. Remove 1 chile; chop to measure 1 1/2 teaspoons. Reserve remaining adobo sauce and chiles for another use.
3. Place the onion and garlic in a small, shallow baking dish; bake at 400° for 15 minutes.
4. While onion and garlic roast, combine reserved adobo sauce, chile, broth, and next 8 ingredients (broth through black pepper) in a blender; add onion and garlic. Process until smooth.
5. To prepare the remaining ingredients, heat oil in a large nonstick skillet over medium-high heat. Add turkey; sauté 12 minutes or until browned. Add mole; cook 4 minutes or until liquid is absorbed, stirring occasionally.
6. Heat tortillas according to package directions. Spoon 1/4 cup turkey mixture onto each tortilla, and roll up. Top each serving with 2 tablespoons avocado and 2 tablespoons salsa. Serve with lime wedges.
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