Turkey Mole Tacos

Ingredients

• 1 teaspoon canola oil
• 3/4 cup chopped onion (1 medium)
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 1/2 teaspoons chipotle chile powder
• 20 (5 1/2-inch) corn tortillas, divided
• 2 tablespoons unsweetened cocoa
• 1/2 cup ground toasted almonds (about 1 ounce)
• 1 (8-ounce) can no salt-added tomato sauce
• 3 cups fat-free, less-sodium chicken broth
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 1/2 pounds turkey tenderloins, cut into 1/2-inch slices
• 1 tablespoon white wine vinegar

Preparation

1. 1. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; sauté 5 minutes. Add cumin, chili powder, and chipotle chile powder; sauté 1 to 2 minutes (mixture will adhere to pan). Tear 2 tortillas into small pieces; add to pan. Sauté 1 minute. Add cocoa and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Remove from heat, and allow to cool slightly.
2. 2. Place mixture in a food processor; process until well blended. Return mixture to pan; add turkey. Cook over medium heat 20 minutes or until turkey is done; stir in vinegar.
3. 3. Warm remaining tortillas according to package directions. Spoon about 1/4 cup turkey mixture on one half of each tortilla; fold in half.