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.
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)
How to Make It
Place almonds in a food processor; process until smooth (about 2 1/2 minutes), scraping sides of bowl once. Set aside.
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.
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.
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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This is a family favorite. Not only do we look forward to Turkey on Thanksgiving day, but we also covet the Smokey Turkey Almond Mole with the leftovers! I always make the dish exactly as directed. However, if you have spice lovers in your group, a couple dashes of cayenne pepper add a special kick. I serve it with heated flour tortillas and all the traditional fajita "fixins," including pico de gallo, shredded cheese, Spanish rice, sliced avocado, and sour cream on the side. Build your own, it's perfect every time!
I agree with folks on the CookingLight community discussions who did not love this dish, but I think it has potential. To my family of 4, the dish was too sweet and too nutty tasting. I followed the recipe with the exception of having to substitute ancho for the anaheim chile, and I used a whole chipotle, hoping for a touch of spice. I had expected something more like a creamy textured fire roasted enchilada sauce with some spice, but my daughters said this dish smelled like cinnamon or gingerbread while cooking, and it tasted a bit like garam masala mixed with nut butter, if that makes any sense. I liked the consistency, so I might try this again using none of or only 1/4 of the nut blend, a bit more torn tortillas for texture help and 2-3 chipotles, and I would leave out the cloves and perhaps use part cumin/part chili powder.
This was really great. I replaced the turkey with 1 pound of chicken and it turned out fantastic. I used a whole adobo chile, and that gave it barely there, subtle heat. If split into 4 servings, this is only 6 Weight Watchers points! Served it over brown rice, and I thought it was amazing!
Delicious! This has a very unique and wonderful flavor, and it's always nice to have something tasty that isn't more of the same in our dinner rotation. I substituted chicken for turkey, used some almond butter I had on hand instead of making my own, and added a whole chipotle pepper (might add even more next time). Served over brown rice with a salad on the side. To the reviewer wondering about the chocolate, I think they meant this to be an "almond mole," where the almond replaces the chocolate even though that's technically a misnomer. Kind of like "white chocolate" (but less icky). :)
I love this recipe and have cooked it many times. I agree that it could use a little more heat. Also this recipe creates a lot of sauce so you can easily cook 2+ lbs of turkey and feed more people. It stores great and tastes good with peas! :)
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