1 cup finely chopped onion (1 medium) 8 cloves garlic, minced 1 teaspoon salt 1 tablespoon vegetable oil 2 tablespoon ground ancho chile peppers or hot chili powder 2 tablespoon unsweetened cocoa powder 1 teaspoon ground cinnamon 2 14.5 ounce cans reduced-sodium chicken broth ½ cup almond butter ½ cup raisins 1 teaspoon orange zest
Enchiladas
4 cup shredded cooked turkey 2 ½ cup crumbled queso fresco ⅓ cup vegetable oil 12 6 inch corn tortillas Toasted, salted pepitas; chopped red onion; and snipped fresh cilantro
