Spicy Hot Turkey Mole Spinach EXTRAVAGANZA Burritos
#7 in the 12 Burritos of Christmas! (Yeah, yeah, I know it's May lol) For those of you new to my blog I started a series of burrito recipes at the end of last year to commemorate the holiday season. Let's just say that, unlike my workouts, I got a little off track with the posts ;) Expect burritos 8 through 12 before 2011 is over! LOL
So here’s the deal – first, make the mole sauce. It’s a little bit of work and sooooo worth it :)
· 1 large onion, chopped
· 1/2 tsp coriander seeds
· 3 tbsp chili powder
· 2 tbsp sugar (I used Turbinado)
· 1 tsp cinnamon
· 1/4 tsp ground cloves
· 2 tbsp pumpkin seeds
· 2 tbsp unsweetened cocoa powder
· 2 tbsp peanut butter (YAY!!)
· 2 cups chicken broth, low sodium
· 2 cups chopped tomatoes
· 2 tbsp raisins
· 3 cloves garlic, sliced
· salt to taste, I used just a dash
Chop onion and set aside. Add about three tbsp of oil (either vegetable or canola) to saucepan and heat on stove over medium-high heat. When oil is hot, add onions. Cook onions until they are tan, about ten minutes.
While the onions cook, prepare the other ingredients. This will make the cooking MUCH easier. Get a large mixing bowl and a small mixing bowl. In the small mixing bowl, combine coriander seeds, chili powder, sugar, cinnamon, cloves, and pumpkin seeds. In the large bowl, combine cocoa powder, peanut butter, chicken broth, tomatoes, raisins, garlic, and salt.
Once onions are tan, stir in the ingredients of the small bowl. Allow these ingredients to cook for one minute. Then, stir in the ingredients of the large bowl. Allow the mixture to cook for thirty minutes, while periodically stirring and scraping the bottom of the pan to thoroughly mix.
Once the thirty minutes have passed, blend the ingredients to a sauce-like consistency. Make sure to allow the steam to vent in the blender to avoid having the blender explode. This is important. Take my word for it.
Now on to the rest of the ingredients and prep!
10 oz. bag of baby spinach
1 lb. LEAN ground turkey
2 habaneros, diced (OPTIONAL, we like it very HOT)
2 cups cooked brown rice
4 burrito sized whole wheat tortillas
Preheat oven to 350
Heat oil in large skillet over med-high heat until hot but not smoking. Sauté until leaves are very tender. Set aside.
Add ground turkey to a skillet and brown over medium-high heat Add two chopped habaneros for an extra kick and continuing browning until the entire mixture is a golden brown color. You may have a little water to the pan as the mixtures cooks to keep it from drying out. Once everything is golden remove from heat and set aside.
Add ground turkey to a skillet and brown over medium-high heat Add two chopped habaneros for an extra kick and continuing browning until the entire mixture is a golden brown color. You may have a little water to the pan as the mixtures cooks to keep it from drying out. Once everything is golden remove from heat and set aside.
Divide mixture evenly down the center of the 4 tortillas. Add 1/2 cup of rice over meat mixture. Layer about 1/2-3/4 cup of drained spinach on top and pour a healthy dose of mole sauce over the whole thing.
So you know what to do from here…roll burritos up, and place, seam side down, in baking dish. Cover tightly with foil and bake for about 20 minutes, until piping hot.
Serve with chopped tomatoes, avocado, cilantro, plain yogurt and more peppers (if you dare!) on the side.
Enjoy! :-)
