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Full Online Book HomeLearning KitchenMexican And Hispanic - Turkey - Smokey Turkey Almond Mole
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Mexican And Hispanic - Turkey -  Smokey Turkey Almond Mole Post by :homewebbiz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :991

Click below to download : Mexican And Hispanic - Turkey - Smokey Turkey Almond Mole (Format : PDF)

Mexican And Hispanic - Turkey - Smokey Turkey Almond Mole

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)

Place almonds in 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; saute 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 in half. Add 1 chile half to onion mixture. Reserve remaining chiles and adobo sauce for anotheruse. 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.

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.

Source: Cooking Light-10/02

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.

To toast nuts, spread them on a baking sheet and bake at 400 degrees for 5 minutes.
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