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 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)

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. Add Anaheim chiles; saute 1 minute or until softened. Add onion and garlic; saute 4 minutes or until onion is lightly browned.
3. Remove 1 chipotle chile from can; cut chipotle chile in half. 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.
4. 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.

almonds, vegetable oil, anaheim chiles, onion, garlic, chipotle chiles, tomatoes, sugar, ground cumin, salt, ground cloves, corn tortillas, vegetable broth, white wine vinegar, turkey breast, cilantro

Taken from www.myrecipes.com/recipe/smokey-turkey-almond-mole (may not work)