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Ingredients
For the Mango Bruschetta:
- For the Mango Bruschetta:
- 2 mangos, diced
- 2 peaches, diced
- 1 red onion, chopped
- 1 cup cilantro, minced
- 1 teaspoon sweet vinegar
- 1 baguette
- Olive oil, for brushing
- 1 clove garlic, peeled
For the Stuffed Chilies:
- For the Stuffed Chilies:
- 6 poblano peppers, roasted, seeded and peeled
- 1 onion
- 2 cloves garlic, diced
- 1 green bell pepper, chopped
- 1/2 cup chopped chorizo
- 1 tomato, diced
- 1 cup jalapeno cheese, grated
- 1 pound steak, chopped
For the Mula Sauce:
- For the Mula Sauce:
- 1/2 cup melted chocolate
- 5 tablespoons chili water (one sliced jalapeno, 1/2 onion, 1 clove garlic, chopped. Boil in 2 cups water for 15 minutes)
- 2 tablespoons Mula Negro spice
- 1/2 cup heavy cream
For the Dessert:
- For the Dessert:
- 1/2 cup heavy cream
- 1 fresh vanilla bean
- 1/2 cup melted chocolate
- 4 ounces cream liquor
- Fresh pineapple, cored, skin removed and sliced
Preparation
For the Mango Bruschetta:
Mix mango, peach, onion, cilantro and vinegar together in a mixing bowl.
Preheat a grill or grill pan over medium heat.
Slice bread into 1-inch slices and brush with olive oil and rub with garlic clove, then grill until golden brown. Top with salsa mixture.
For the Mula Sauce:
Saut onion, garlic, bell pepper, steak, chorizo, and tomato until softened and brown.
Cut a slit in the roasted poblano peppers. Stuff them with the filling and some cheese.
Lightly drizzle with Mula Sauce.
For the Dessert:
Infuse cream with vanilla bean. Add in chocolate and cream liquor and mix.
Stack pineapple slices on a platter. Spread kiwi around base of plate. Pour chocolate sauce in the middle and garnish with grilled vanilla bean stem.