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Categories:
vegetable oil almonds Anaheim chiles onion garlic tomatoes sugar cumin salt clove corn tortillas vegetable broth white wine vinegar turkey cilantro
Viewed: 30 - Published at: 2 years agoIngredients
- 1 teaspoon vegetable oil
- 12 cup roasted almonds (I used the salted kind)
- 2 dried anaheim chiles (stemmed, seeded, and chopped)
- 1 cup chopped onion
- 1 garlic clove
- 1 chipotle chile in adobo (chopped)
- 1 12 cups fire roasted crushed tomatoes (such as Muir Glen)
- 1 tablespoon sugar
- 12 teaspoon cumin
- 14 teaspoon salt
- 18 teaspoon clove
- 2 (6 inch) corn tortillas (torn into pieces)
- 14 12 ounces vegetable broth
- 1 tablespoon white wine vinegar
- 3 cups cooked turkey breast or 3 cups cooked chicken breasts, shredded
- fresh cilantro stem (optional)
Method
- Place almonds in food processor and process until smooth (about 2 1/2 minutes) scraping side of bowl once.
- Set aside.
- Heat oil in large skillet over medium-high.
- Add Anaheim chiles; saute 1 minute or until softened.
- Add onion and garlic and saute 4 minutes or until onion is lightly browned.
- Add chipotle, tomatoes, sugar, spices, tortilla pieces, and broth to the pan.
- Bring to a boil.
- Reduce heat and simmer 15 minutes, stirring occasionally.
- Spoon the mixture into a food processor and process until smooth.
- Return mixture to pan; stir in almond butter and vinegar; cook 1 minute.
- Stir in turkey.
- Garnish with cilantro.
