soyrizo stuffed poblanos with enchilada salsa

the plan

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

stuff peppers
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


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