Recipe courtesy of Priscila Satkoff

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

  • Total: 5 hr
  • Prep: 4 hr 40 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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. 
  2. 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. 
  3. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook gently until soft; 5 to 6 minutes. Set aside. 
  4. 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. 
  5. 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. 
  6. Put 3 ounces of sauce on a dinner plate and put the quail on top.
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