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Smoked Lamb and Goat Cheese Enchilada with Almond Mole Sauce (Bobby Flay) Recipe

Smoked Lamb and Goat Cheese Enchilada with Almond Mole Sauce (Bobby Flay) Recipe

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Smoked Lamb and Goat Cheese Enchilada with Almond Mole Sauce (Bobby Flay)

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Ingredients:

Serving

2 lamb loins (1 lb each)
salt and freshly ground pepper
6 plum tomatoes
2 tbsp olive oil
4 green onions, finely sliced
12 (6-inch) flour tortillas
2 cups finely grated monterey jack cheese
12 oz 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 - oz mexican ibarra chocolate
2 tbsp maple syrup
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1 lime, juiced
salt and pepper

Directions:

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.
Almond Mole Sauce:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2187.52 Kcal (9159 kJ)
Calories from fat	1242.89 Kcal
		% Daily Value*
Total Fat	138.1g	212%
Cholesterol	295.89mg	99%
Sodium	2169.08mg	90%
Potassium	1386.83mg	30%
Total Carbs	140.66g	47%
Sugars	29.45g	118%
Dietary Fiber	9.75g	39%
Protein	99.53g	199%
Vitamin C	30.1mg	50%
Vitamin A	1.2mg	40%
Iron	9.7mg	54%
Calcium	1905.4mg	191%

Amount Per 100 g
Calories	224.52 Kcal (940 kJ)
Calories from fat	127.57 Kcal
		% Daily Value*
Total Fat	14.17g	212%
Cholesterol	30.37mg	99%
Sodium	222.63mg	90%
Potassium	142.34mg	30%
Total Carbs	14.44g	47%
Sugars	3.02g	118%
Dietary Fiber	1g	39%
Protein	10.22g	199%
Vitamin C	3.1mg	50%
Vitamin A	0.1mg	40%
Iron	1mg	54%
Calcium	195.6mg	191%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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