soyrizo stuffed poblanos with enchilada salsa

the plan

peppers:
4-6 big and hollow poblano peppers
1/2 chopped seitan, diced
1 red pepper, diced
1 small portobello mushroom, diced
fresh oregano and cilantro from the garden
1/2 red onion, diced
cumin, white pepper, salt, pepper
dash dufalo sauce
_____

prep:
stuff peppers
skewer
grill, drizzle olive oil, flip, drizzle, cover
30 minutes or so.

flame broiled

enchilada salsa de duford:
1 can tomato puree
1/2 red onion, super fine dice/mush
lots of chili powder, 6 caps
dried oregano
2-3 caps cumin
salt, white pepper
add water and cook beer and 2 cigarettes worth
allow to cool while everything else grills

_____

serve on 50/50 shredded lettuce and roasted starch(i did potatos cause they were in the fridge, but a hominy, squash, black bean thing would be better)
pour salsa and garnich with something green(green onion, cilantro, lime, whateva)

fire roasted, chorizo stuffed poblano peppers with roasted potatoes and homemade enchilada salsa

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s