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Smokey Turkey Almond Mole

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.

Oxmoor House JUNE 2006

  • Yield: 4 servings (serving size: 1 cup)

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)

Preparation

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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Smokey Turkey Almond Mole recipe

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