Pareja de Codornices en Salsa de Chile Ancho con Miel: Pair of Quail in Ancho Chile-Honey Sauce

Total Time:
5 hr
4 hr 40 min
20 min

4 servings

  • For the marinade:
  • 1/2 cup virgin olive oil
  • 4 tablespoons chopped garlic
  • 3 ounces ancho chile powder
  • 8 medium glove-boned (semi-boneless) quail
  • For the sauce:
  • 3 ounces ancho chiles (about 7 whole)
  • 2 cups boiling water
  • 1 1/2 tablespoons canola oil
  • 1/2 medium onion, finely chopped
  • 1/2 cup honey
  • Salt
  • Pinch cinnamon
  • Pinch ground cloves
  • For the marinade: In a glass bowl mix the olive oil, garlic, and ancho chile powder. Add the quail, cover, and refrigerate for at least 4 hours, or overnight, if possible.

  • For the sauce: Stem, seed and devein the chiles. Place them, 1 or 2 at a time, in a dry cast-iron skillet that has been heated to medium-hot. Cook over medium-high heat, turning several times, until toasted, 40 to 60 seconds. Transfer to a bowl and cover with boiling water; soak 20 minutes.

  • Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook gently until soft; 5 to 6 minutes. Set aside.

  • Strain chiles, reserving the liquid. Transfer chiles to a blender and add about 1 cup of the reserved liquid. Puree until smooth, then push the mixture through a medium mesh strainer into a saucepan with the onion. Stir in honey, salt, and seasonings. Heat to boil, reduce heat, and simmer gently 8 minutes.

  • On a very hot grill or cast-iron skillet, set the quail skin-side down, for about 4 minutes. Flip the quail and cook on the other side for about 2 minutes or until cooked to medium-rare.

  • Put 3 ounces of sauce on a dinner plate and put the quail on top.

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