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.
- 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; sauté 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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