Turkey with Peanut Molé

Remove stems and seeds from ancho chilies. Toast on griddle or flat-top 5-10 seconds on each side, pressing down with an offset spatula. Take care not to burn the chilies. Place in a bowl and cover with hot water. Let soak for 30 minutes until soft; drain.

Heat 1/4 cup olive oil blend in a saute pan, add onions and garlic and saute until lightly caramelized.

Roast the Roma tomatoes on a charbroiler or under a salamander until the skin is blackened, cool slightly and remove charred bits.

In a food processor, add drained chilies, onion and garlic mix, tomatoes, chipotle chilies, peanuts, allspice, cinnamon, panko breading, vinegar and 2 cups of turkey stock. Puree, scraping sides and adding more stock as necessary to insure a smooth mix.

Heat the remaining 1/2 cup olive oil blend in a heavy bottomed pot, add mole and cook on high 4 to 5 minutes to bring out the flavors. Reduce the heat, thin with remaining stock to a cream sauce consistency, add diced turkey and simmer 20-30 minutes until turkey is cooked through and flavors have mellowed.

For each order: steam 1 tortilla, layer 3-ounces each of rice, beans, turkey molé, 1-ounce tomatoes and 1/2-ounce green onions.

Roll wrap and top with 1-ounce each of guacamole, sour cream and salsa cruda. Garnish plate with tri-colored chips.