Smokey Turkey Almond Mole

Ingredients

• 0.5 cup roasted almonds 
• 2  anaheim chiles dried stemmed seeded chopped
• 7 ounce chipotle chiles in adobo sauce canned
• 2 6-inch corn tortillas ()
• 1.5 cups fire-roasted tomatoes crushed (such as Muir Glen)
• 1  garlic clove crushed
• 0.1 teaspoon ground cloves 
• 0.5 teaspoon ground cumin 
• 1 cup onion chopped
• 0.3 teaspoon salt 
• 1 tablespoon sugar 
• 3 cups turkey breast cooked chopped
• 14.5 ounce vegetable broth canned
• 0.5 teaspoon vegetable oil 
• 1 tablespoon citrus champagne vinegar 

Equipment

• food processor
• bowl
• frying pan

Directions

1. Place almonds in a 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.
3. Add Anaheim chiles; saut 1 minute or until softened.
4. Add onion and garlic; saute 4 minutes or until onion is lightly browned.
5. Remove 1 chipotle chile from can; cut chipotle chile in half.
6. Add 1 chile half to onion mixture. Reserve remaining chiles and adobo sauce for another use.
7. Add tomatoes and next 6 ingredients (tomatoes through broth); bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.
8. Spoon mixture into food processor; process until smooth. Return mixture to pan; stir in almond butter and vinegar; cook 1 minute. Stir in turkey.
9. Garnish with cilantro, if desired.