Thumbs way, way up on this one. It is most wonderful!!! This is the best CL dish I have made in a long, long time.
I couldn't fine the Anaheim chiles so I used 1 whole chipotle (the recipe said you could use 1/2 to 1 whole chipotle). I accidentally used two 12-inch corn tortillas instead of two 6-inch ones. But that's ok -- they are there to thicken the sauce, and my sauce definitely didn't end up being too thick. So next time I will use two 12-inch tortillas again. I used 4 cups of Perdue shortcuts chicken.
The sauce is absolutely to die for! You can definitely taste the almond butter, but you wouldn't know what this "secret ingredient" was unless you had seen the recipe. I love the undertone the almond butter gave to the dish. And the spiciness was right on! Loved the flavor. So excellent.
A definite repeater, so I typed it into my Mastercook. Here it is:
* Exported from MasterCook *
Smokey Turkey Almond Mole
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
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1/2 c roasted almonds -- (I used the salted kind)
1/2 tsp vegetable oil
2 dried Anaheim chiles -- stemmed, seeded, and chopped
1 c chopped onion
1 clove garlic
1 chipotle chile canned in adobo -- chopped
1 1/2 c fire roasted crushed tomatoes -- such as Muir Glen
1 tbsp sugar
1/2 tsp cumin
1/4 tsp salt
1/8 tsp cloves
2 6-inch corn tortillas -- torn into pieces
14 1/2 ozs vegetable broth
1 tbsp white wine vinegar
3 c chopped turkey breast -- (or chicken)
cilantro sprigs -- optional
Place almonds in food processor and process until smooth (about 2 1/2 minutes) scraping side of bowl once. Set aside.
Heat oil in large skillet over medium-high. Add Anaheim chiles; saute 1 minute or unitl softened. Add onion and garlic and saute 4 minutes or until onion is lightly browned.
Add chipotle, tomatoes, sugar, spices, tortilla pieces, and broth to the pan. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally.
Spoon the mixture into a food processor and process until smooth. Return mixture to pan; stir in almond butter and vinergar; cook 1 minute. Stir in turkey. Garnish with cilantro. Yield 4 servings. Serving size: 1 cup.
"Cooking Light, October 2002"
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NOTES : 366 calories (30% from fat), 12.1 g fat, 40.7 g protein, 6.2 g fiber.