1 (7-oz) can chipotle chiles in adobo sauce
3 Medium onions, peeled and qtered
1 c garlic cloves, peeled
2 c TURKEY STOCK or low-sodium chicken base prepared according to manufacturer instructions
2 c orange juice
3/4 c cider vinegar
1 tbsp ground cumin
1 tbsp dried oregano
1 tbsp cayenne pepper
3/4 tsp kosher salt
1-1/2 tsp freshly ground black pepper
1-1/2 tsp ground cinnamon
2 tbsp canola oil
6 lbs GROUND TURKEY
6-Inch corn tortillas 48
3 c peeled and diced avocado
3 c medium thick and chunky salsa
3 Each limes, cut into 8 wedges each, for 24 pieces
Drain chipotles in a colander over a bowl, reserving 1 Tablespoon adobo sauce.
Remove 6 chiles; chop to measure 1/2 cup (4 ounces). (Reserve remaining adobo sauce and chiles for another use.)
Place the onions and garlic in a 2-inch half hotel pan and roast in a preheated 400 degree F oven for 15 minutes. (Onions may blacken a bit to create a smoky flavor for the sauce.)
While the onions and garlic roast, combine reserved adobo sauce, chipotle chiles, stock, orange juice, vinegar, cumin, oregano, cayenne, salt, pepper and cinnamon in a food processor or blender and process until smooth.
Slightly cool the roasted onion and garlic. Add to orange juice mixture in food processor.
Process until smooth. Cover and set molé aside.
Heat oil in large nonstick sautoir or sauté pan over medium-high heat.
Add turkey; sauté until brown.
Add reserved molé; cook until liquid is absorbed, stirring occasionally.
Heat tortillas according to package directions.
Spoon 1/4 cup turkey mixture onto each tortilla and roll up tightly.
Top each taco with 1 tablespoon avocado and 1 tablespoon salsa.
Serve 2 tacos per portion and garnish each with a lime wedge.