Smokey Turkey Almond Mole

By gnikylime

http://www.myrecipes.com/recipe/smokey-turkey-almond-mole

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 chipotle chile, from a can of chipotles 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 [2 packages] chopped cooked turkey breast
• Cilantro sprigs (optional)

Preparation

Step 1

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; saute 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.