Smokey Turkey Almond Mole

Like the pad thai from a few days ago, this is a good recipe despite having only a passing resemblance to a real mole. Still, it's tasty. And it would be a great way to use up Thanksgiving leftovers.



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 (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 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.

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.