Slow-Cooker Turkey Mole Tacos

Ingredients

• 1 tablespoon ancho chile powder 
• 15 ounce canned tomatoes diced drained canned
• 2 large carrots cut into 1/2-inch pieces
• 18  corn tortillas 
• 0.3 cup cilantro leaves fresh plus more for topping roughly chopped
• 1  bell pepper green finely chopped
• 0.5 teaspoon ground cinnamon chinese
• 1.5 tablespoons soya sauce low-sodium
• 2 tablespoons peanut butter 
• 4  scallions plus more for topping chopped
• 2.5 pounds turkey breast bone-in skinless
• 2 teaspoons cocoa powder unsweetened

Equipment

• frying pan
• microwave
• slow cooker

Directions

1. Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, chile powder, cocoa powder and Chinese five-spice powder in a 6-quart slow cooker and stir to combine.
2. Add the turkey and turn to coat. Cover and cook on low, 8 hours.
3. Remove the turkey and transfer to a large plate; shred the meat with 2 forks, discarding the bone. Return the shredded turkey to the slow cooker and stir to coat.
4. Warm the tortillas in a dry skillet or in the microwave.
5. Serve the turkey in the tortillas and top with more cilantro and scallions.
6. Photograph by Justin Walker