Recipe courtesy of Priscila Satkoff
Pareja de Codornices en Salsa de Chile Ancho con Miel: Pair of Quail in Ancho Chile-Honey Sauce
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- Total: 5 hr
- Prep: 4 hr 40 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 971
- Total Fat
- 63 g
- Saturated Fat
- 12 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 13 g
- Sugar
- 37 g
- Protein
- 49 g
- Cholesterol
- 166 mg
- Sodium
- 1107 mg
- Total: 5 hr
- Prep: 4 hr 40 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 971
- Total Fat
- 63 g
- Saturated Fat
- 12 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 13 g
- Sugar
- 37 g
- Protein
- 49 g
- Cholesterol
- 166 mg
- Sodium
- 1107 mg
Ingredients
For the marinade:
For the sauce:
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Directions
- 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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