Rating: 4 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3

Don't be intimidated by the thought of making your own mole sauce. It's easy to prepare and comes together in a flash. Be careful, though: the turkey will spatter from time to time in the pan during the browning process.

Recipe by Cooking Light November 2001

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Jim Bathie; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 2 tacos and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

318 calories; calories from fat 29%; fat 10.1g; saturated fat 2.1g; mono fat 3.8g; poly fat 2.7g; protein 25g; carbohydrates 33.7g; fiber 3.5g; cholesterol 54mg; iron 2.6mg; sodium 532mg; calcium 129mg.
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