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!
Smokey Turkey Almond Mole
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.
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- Calories: 366
- Calories from fat: 30%
- Fat: 12.1g
- Saturated fat: 1.3g
- Monounsaturated fat: 6.2g
- Polyunsaturated fat: 3g
- Protein: 40.7g
- Carbohydrate: 25.9g
- Fiber: 6.2g
- Cholesterol: 94mg
- Iron: 4.2mg
- Sodium: 737mg
- Calcium: 117mg
- 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)
- 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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