Smoked Lamb and Goat Cheese Enchilada with Almond Mole Sauce

Name: Smoked Lamb and Goat Cheese Enchilada with Almond Mole Sauce
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