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:
Sauté 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.