Yields: 6 Servings Prep: 60 minutes Mins

Turkey Mole


Mole Sauce
    2    tablespoons olive oil
    1    dried ancho chile
    2    (8-inch) ORTEGA Soft Flour Tortillas, cut into 1/2-inch-wide strips
    1/3    cup blanched almonds
    1    teaspoon Polaner


Heat 2 tablespoons oil in large heavy-bottomed saucepan over medium-high heat. Add chile; cook 30 to 60 seconds until soft and pliable (do not brown). Remove with slotted spoon and discard stem. Transfer chile to food processor.

Add tortillas, almonds and garlic to pan. Cook and stir 2 to 3 minutes or until toasted. Transfer to food processor with slotted spoon.

Add tomatoes and onion to pan. Cook 8 to 10 minutes or until tomatoes begin to blacken (reduce heat if necessary). Stir in raisins and red pepper flakes. Transfer mixture to food processor.

Add chocolate and cinnamon to food processor. Pur
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