Turkey Mole Tacos
In contrast to traditional tacos, these taste complete as is, without further garnishes or sauces. I’ve also made this using bite-sized pieces of chicken thighs and increasing the cooking time appropriately. —Helen Glazier, Seattle
Can you freeze Turkey Mole Tacos?
Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Ingredients
- 1-1/4 pounds lean ground turkey
- 1 celery rib, chopped
- 4 green onions, chopped
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
- 2 ounces 53% cacao dark baking chocolate, chopped
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup lightly salted mixed nuts, coarsely chopped
- 12 corn tortillas (6 inches), warmed
Directions
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1In a large skillet coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
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2Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
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3Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla.
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