Mesquite Smoked Squab

Italy has quite a pidgeon problem. This could be one way to thin the masses ha ha.

 STUFFING:
1/2 cup  cornbread, baked and crumbled
1/4 cup chorizo , cooked and drained
1 tbsp. yellow onion , chopped 1 tsp. garlic , chopped
1 tsp.  New Mexico chiles, chopped 1/4 cup apple juice
kosher salt and cracked pepper to taste

SAUCE:
1/2 cup  tomato , chopped
1 tbsp. yellow onion , chopped
1 tsp. garlic , chopped  1 tsp. pasilla chiles, chopped
1 tsp.  corn oil 1 tsp.  ripe plantain
1/2 tsp. black sesame seeds 1 tsp. dark Mexican chocolate
1 tbsp.  fried white bread  1/2 tsp. achiote paste
1 tbsp.  granulated sugar 1/2 cup chicken stock
kosher salt and cracked pepper to taste

SALSA:
1/2 cup avocado , diced
1 tbsp. red onion , diced
1 tbsp.  red pepper , diced
1 tbsp. poblano chiles, chopped
1 tsp. garlic , chopped
1 tsp. cilantro , chopped
1 tsp. lime juice    
kosher salt and cracked pepper to taste

GARNISH:
2 tbsp. queso fresco, crumbled
2 tbsp. sun dried corn
4 spears cilantro