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    Smokey Turkey Almond Mole

    Source of Recipe

    Cooking Light-10/02

    List of Ingredients

    • 1/2 cup roasted almonds
    • 1/2 teaspoon vegetable oil
    • 2 dried Anaheim chiles, stemmed seeded and chopped
    • 1 cup chopped onion
    • 1 clove garlic, crushed
    • 1 (7 ounce) can chipotle chiles 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 chopped cooked turkey breast
    • cilantro sprigs (optional)


    1. Place almonds in food processor; process until smooth (about 2 1/2 minutes), scraping sides of bowl once. Set aside.
    2. Heat oil in a large nonstick skillet over medium-high heat. Add Anaheim chiles; saute 1 minute or until softened. Add onion and garlic; saute 4 minutes or until onion is lightly browned.
    3. Remove 1 chipotle chile from can; cut chipotle 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.
    4. 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.
    5. Yield 4 servings (serving size: 1 cup). 366 cal, 12.1g fat, 40.7g pro, 25.9g carb, 6.2g fiber, 94mg chol, 4.2mg iron, 737mg sod, 117mg calc.

    Final Comments

    Serving Ideas: Serve this saucy dish over rice tossed with chopped green onions. You can also use cooked chicken. If you like your mole really hot, use a whole chipotle chile. This freezes well, do make a double batch and save half for later.




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