Mole is a traditional Mexican sauce that combines the richness of chocolate and the smokiness of chile peppers.
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
How to Make It
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.
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.
Warm remaining tortillas according to package directions. Spoon about 1/4 cup turkey mixture on one half of each tortilla; fold in half.