Prep 30 mins
Cook 30 mins
A very decent almond mole for those of us who believe that TexMex is not the same as mexican cuisine. But really, I have no clue how authentic this is, just that it's kinda tasty and relatively easy to make.
- 3⁄4 cup almonds (or 1/2 cup almond butter)
- 1⁄2 teaspoon peanut oil
- 2 dried anaheim chiles (stemmed, seeded and chopped)
- 1 cup sweet onion, chopped
- 2 garlic cloves, crushed
- 1⁄2 chipotle chile in adobo, from a can
- 1 1⁄2 cups crushed tomatoes
- 1 tablespoon sugar
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cloves
- 2 corn tortillas, torn into smallish pieces
- 1 (14 1/2 ounce) can vegetable broth
- 1 tablespoon white wine vinegar
- 3 cups poultry, cooked and cut into pieces (yard bird, chicken, turkey... whatever)
- Process almonds in a food processor until smooth, scrape out of processor bowl and set aside (or just use almond butter -- which is already processed for you).
- Heat oil in a skillet over medium high heat until you can smell it, but not until it smokes. Add the anaheim chile and sauté for a minute until it softens.
- Add onions and garlic to the skillet and sauté about 4 minutes until browned.
- Add the chile half from the chiles in adobo to the onion mixture.
- Add tomatoes, sugar, cumin, salt, cloves, tortillas and broth.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
- Remove mixture from heat and process in a food processor or with a hand blender until smooth.
- Return mixture to pan and stir in the almond butter and vinegar, cooking for 1 minute.
- Fold in poultry, stirring until poultry is heated through.
- Serve with rice and corn tortillas, garnished with cilantro.