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1
Preheat oven to 325F.
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2
In a small bowl combine broth or water and saffron.
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3
Thinly slice enough onion to measure 1 1/2 cups and finely chop garlic.
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4
Remove casings from chorizo and cut sausage into 1/4-inch-thick slices.
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5
Peel tomatoes *(see below) and seed.
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6
Cut enough tomato into 1/4-inch dice to measure 1 1/2 cups.
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7
With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard.
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8
Pat quail dry and season with pepper and salt.
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9
In a 12-inch heavy skillet heat butter and corn or canola oil over moderately high heat until foam subsides.
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10
Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total.
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11
Transfer quail to a plate.
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12
In a large shallow flameproof kettle with a tight-fitting lid cook onion in olive oil over moderate heat, stirring, until pale golden.
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13
Add garlic and chorizo and cook, stirring, until garlic is softened but not browned, 1 to 2 minutes.
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14
Add cumin, oregano, and bay leaf or leaves and cook, stirring, 30 seconds.
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15
Add saffron mixture, tomato, and pepper and salt to taste and bring to a simmer.
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16
Add quail to chorizo mixture and braise, covered, in middle of oven, basting every 15 minutes, 1 hour total.
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17
While quail is braising, roast and peel poblanos .
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18
Wearing rubber gloves, cut chiles into thin strips.
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19
Chop cilantro.
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20
Arrange quail on a platter and keep warm.
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21
Discard bay leaf and skim any fat from chorizo mixture, if desired.
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22
Stir in chiles, cilantro, and salt to taste and bring mixture to a boil.
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23
Spoon chorizo mixture around quail and serve with lime wedges and polenta or rice.
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24
Have ready a bowl of ice and cold water.
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25
Cut an X in blossom end of each tomato.
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26
In a saucepan of boiling water blanch tomatoes 10 seconds.
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27
Transfer tomatoes with a slotted spoon to ice water to stop cooking.
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28
Peel tomatoes.
