Coconut Milk Mole Chicken Lettuce Wraps

Coconut Milk Mole Chicken Lettuce Wrap Tacos

·         1/2 cup slivered raw almonds

·         2 tablespoons coconut oil

·         3 cloves garlic, coarsely chopped

·         1 small Spanish onion, coarsely chopped

·         1 cup pureed plum tomatoes

·         1/2 cup pureed chipotle in adobo

·         3 tablespoon chile powder

·         1/2 teaspoon ground chile de arbol

·         1 teaspoon ground cinnamon

·         1/2 teaspoon ground allspice

·         1/2 teaspoon ground cloves

·         1/4 cup golden raisins

·         1/4 cup chopped fresh papaya

·         3 tablespoons molasses

·         1 tablespoon honey

·         1 tablespoon pure maple syrup

·         1 1/2 cups coconut milk, warmed

·         Mexican chocolate, finely chopped(1/2 round)

·         Kosher salt and freshly ground black pepper

·          Dash of Applecider Vinegar

·            Dash of Liquid smoke
 

Garnish:

·         1/4 pound queso fresco, grated

·         Fresh cilantro leaves

DIRECTIONS

Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the tomatoes, chipotle puree, the chili powder, cinnamon, allspice and cloves. Bring to a boil and cook for 10 minutes. Next, add the papaya, raisins, molasses, honey, maple syrup and almonds. Pour in the warmed coconut milk and cook, stirring occasionally, until the papayas are soft and the mixture is reduced by half, about 50 minutes.

While the sauce is reducing, cut the ends off the romaine and wash the leaves so they can chill individually prior to assembly.

Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper.

In another saucepan, heat coconut oil and brown diced chicken breasts till browned. Remove from oil  and place in mixing bowl. Ladle in mole till chicken is well covered but not too saucy. Then spoon on to the romaine leaves and garnish with the cheese and  cilantro leaves.

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