SMOKED LAMB AND GOAT CHEESE ENCHILADA WITH ALMOND MOLE SAUCE

Smoked Lamb and Goat Cheese Enchilada with Almond Mole Sauce image

Provided by Bobby Flay

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 27

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Ingredients

2 lamb loins (1 pound each)
Salt and freshly ground pepper
6 plum tomatoes
2 tablespoons olive oil
4 green onions, finely sliced
12 (6-inch) flour tortillas
2 cups finely grated Monterey Jack cheese
12 ounces goat cheese, crumbled
Almond mole sauce, recipe follows
1/2 cup coarsely chopped cilantro
1/4 cup pure olive oil
4 blue corn tortillas
2 ancho chiles, seeded and stemmed
2 New Mexico chiles, seeded and stemmed
1 pasilla chile, seeded and stemmed
1/2 medium red onion, coarsely chopped
1/2 head roasted garlic, cloves separated and peeled
1/2 cup slivered raw almonds
4 cups chicken stock
4 plum tomatoes, peeled, cored and chopped
1/4 cup golden raisins
1/2-ounce Mexican Ibarra chocolate
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 lime, juiced
Salt and pepper

Steps:

Cold smoke the lamb and tomatoes. Burn charcoal or wood in smoker and let burn down to embers. Lay chips of soaked aromatic (e.g. oak, hickory) wood on the ashes. Place the lamb on the grill rack, place the cover on the smoker and open the top vent slightly. Smoke the lamb for 5 minutes. Rub the tomatoes with olive oil, remove the cover and add the tomatoes and continue smoking along with the lamb for 10 minutes. Or buy smoked lamb or use regular lamb and grill in pan. Slice the lamb in half vertically and then crosswise into 1/2-inch pieces. Dice the tomatoes into 1/2-inch dice. Heat the olive oil in a large saute pan until almost smoking. Add the lamb, season with salt and pepper and cook for 1 to 2 minutes until browned. Add the scallions and tomatoes and cook 3 to 4 minutes, for medium-rare doneness. Lay the tortillas flat on a surface. Sprinkle 1/4 cup of the Monterey Jack on each of the tortillas place some of the lamb mixture over the cheese and sprinkle with goat cheese and cilantro, fold the short ends in and roll tightly lengthwise. Ladle the mole sauce over and garnish with cilantro.
In a large frying pan over medium heat, heat the oil to 360 degrees F. Fry the tortillas and all the chiles until crisp. Remove with tongs and place in a food processor or blender. Add the onion and garlic to the oil and fry until browned, about 2 minutes; add to the processor. Pour out all but 2 tablespoons of the oil and toast the almonds until golden brown. Add to the processor. Add 1 cup of stock to the processor and process the tortillas, chiles, onion, garlic and almonds to a puree, adding more stock if needed. Pour the puree into a medium saucepan and add the remaining stock, the tomatoes and raisins. Bring to a boil over medium-high heat; reduce the heat to medium and simmer 1 hour and 20 minutes, stirring frequently. Add the chocolate, maple syrup, cinnamon, cloves and lime juice. Season to taste with salt and pepper and simmer another 15 minutes. Remove from the heat.