4 servings (serving size: 2 tacos and 1 lime wedge)
Jim Bathie; Lydia DeGaris-Pursell
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
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
How to Make It
Preheat oven to 400°.
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.
Place the onion and garlic in a small, shallow baking dish; bake at 400° for 15 minutes.
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.
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.
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.
Tried this recipe years ago and we really like it. Knowing that it could be spicy given the chipotle peppers and red pepper, I substituted a can of mild chiles and omitted the red pepper. None of my family likes spicy food; just flavorful food. This recipe is a great way to change up your taco night. Also, great for Thanksgiving leftovers.
I thought this was fabulous. Not a real mole by any means, but if it doesn't have an ingredient list the size of War and Peace, then don't expect it to be. Fast, easy and flavorful. I only used 1/4 teaspoon of red pepper because I was suspicious of using 1/2. It came out perfect. Just a tad spicy for my sensitive daughter, but I added sour cream to hers and she liked it.
Mole' is one of my favorite dishes on this planet. That being said, I used a little less than 1/4 tsp. of the ground red pepper and I only used about 1/2 of the sauce. This recipe was so overly spicy we couldn't even taste the wonderful organic smoked turkey I used or any of the other wonderful ingredients in the mole'. Although I don't tolerate super spicy foods, my husband does. He brought the over-spiciness up to me first. In fact, when he consumes something that is beyond his tolerance, he gets the hiccups. He did with this. To tone the heat, I made a lime crema (sour cream with lime juice) to drizzle over the top, which only made it slightly bearable.
I was disappointed in the recipe.