Turkey Mole Tacos

• 1 teaspoon canola oil
• 3/4 cup chopped onion (1 medium)
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 1/2 teaspoons chipotle chile powder
• 20 (5 1/2-inch) corn tortillas, divided
• 2 tablespoons unsweetened cocoa
• 1/2 cup ground toasted almonds (about 1 ounce)
• 1 (8-ounce) can no salt-added tomato sauce
• 3 cups fat-free, less-sodium chicken broth
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 1/2 pounds turkey tenderloins, cut into 1/2-inch slices
• 1 tablespoon white wine vinegar

1. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; saute 5 minutes. Add cumin, chili powder, and chipotle chile powder; saute 1 to 2 minutes (mixture will adhere to pan). Tear 2 tortillas into small pieces; add to pan. Saute 1 minute. Add cocoa and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes. Remove from heat, and allow to cool slightly.
2. Place mixture in a food processor; process until well blended. Return mixture to pan; add turkey. Cook over medium heat 20 minutes or until turkey is done; stir in vinegar.
3. Warm remaining tortillas according to package directions. Spoon about 1/4 cup turkey mixture on one half of each tortilla; fold in half.

canola oil, onion, garlic, ground cumin, chili powder, chile powder, corn tortillas, unsweetened cocoa, ground toasted almonds, salt, chicken broth, brown sugar, salt, turkey tenderloins, white wine vinegar

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