Smoked Lamb and Goat Cheese Enchiladas with Almond Mole Sauce

Ingredients:

Flatbread with filling

• 2 pieces of lamb loin (450 g each)
• Salt and freshly ground pepper
• 6 plum tomatoes
• 2 tbsp. l. olive oil
• 4 green onions, finely chopped
• 12 (15-centimeter) tortillas
• 2 cups finely grated cow's milk cheese
• 350 g goat cheese, crumbled
• Almond sauce, recipe below
• 1/2 cup coarsely chopped cilantro

Almond sauce

• 4 blue corn tortillas
• 1/4 cup olive oil
• 2 ancho chili peppers, stems trimmed and seeds removed
• 2 New Mexico chili peppers, stems trimmed and seeds removed
• 1 pasilla chili pepper, stems trimmed and seeds removed
• 1/2 medium red onion, coarsely chopped
• 1/2 head roasted garlic, cloves peeled
• 1/2 cup blanched almonds
• 4 cups chicken broth
• 4 plum tomatoes, peeled, seeded and chopped
• 1/4 cup golden raisins
• 15 g of dark chocolate
• 2 tbsp. maple syrup
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves
• Juice of one lime

Preparation:

1. Smoke the lamb and tomatoes. Light the charcoal in the smoker. Place pre-soaked wood chips (such as oak or hickory) on the coals. Place the lamb on the grate, cover the smoker with the lid, and slightly open the lid.
   
   Smoke the lamb for 5 minutes. Brush the tomatoes with olive oil and place them on the grill. Continue smoking with the lamb for 10 minutes. You can either buy pre-smoked lamb or use regular lamb.
2. Cut the pieces of meat in half lengthwise, then crosswise into slices a little over a centimeter thick. Dice the tomatoes. Heat the olive oil in a large saucepan until it begins to smoke.
   
   Add the lamb, season with salt and pepper, and cook for 1-2 minutes until browned. Add the green onions and tomatoes and cook for 3-4 minutes.
3. Place the tortillas on a work surface. Sprinkle each tortilla with 1/4 cup of cheese, top with the lamb and vegetables, and sprinkle with goat cheese and cilantro. Roll into tubes.
4. Drizzle the enchiladas with mole sauce and garnish with cilantro.
   
   Almond sauce:
   
   In a large skillet, heat oil to 180°C (350°F) over medium heat. Fry the flatbreads and all the chilies until crisp. Using tongs, transfer to a food processor or blender. Add the onion and garlic to the oil and fry until browned, about 2 minutes; add to the food processor. Drain the skillet, reserving 2 tablespoons, and toast the almonds until golden. Add to the food processor. Add 1 cup of broth to the processor and puree the flatbreads, chilies, onion, garlic, and almonds until smooth, adding more broth if needed.
   
   Place the puree in a medium saucepan and add the remaining broth, tomatoes, and raisins. Bring to a boil over medium-high heat; reduce heat to medium and simmer for 1 hour and 20 minutes, stirring frequently. Add the chocolate, maple syrup, cinnamon, cloves, and lime juice. Season with salt and pepper to taste and continue simmering for another 15 minutes. Remove the sauce from the heat.