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For the Quail:.
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Wash the ancho chilies and remove the stems and seeds.
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Soak the chilies in water for 5 minutes to soften them.
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In a blender, puree the ancho chilies, garlic, orange juice, and the juice of the lime with the oil.
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Marinate the quail in the puree for about an hour.
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For the Black Bean Tortas.
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(Refried Black Beans):.
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Place the black beans, garlic, and epazote in a pot with 2 cups of water.
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Bring to a boil and simmer until the beans are soft.
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If necessary, add just enough additional water to keep the beans covered.
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When the beans are done, allow them to cool in their own liquid.
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When the beans are cool, puree half of them in their liquid until smooth.
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Combine the puree with the whole beans.
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In a heavy skillet or pot, combine the bacon and pork fat and cook over medium heat to render the fat.
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Add the cooked beans and stir the mixture over medium heat until the fat is absorbed and the mixture is thick.
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If the beans are too liquid, continue to cook slowly over medium heat to evaporate the liquid until the mixture is thick.
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In a clean skillet, heat the butter until hot.
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Add the bean mixture and heat until hot.
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Add the beaten eggs and scramble with the beans.
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Add the salt and transfer to a plate and keep warm.
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For the Guacamole:.
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Split and seed the avocados.
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Remove the meat to a mixing bowl.
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Add the sweet red pepper, red onion, Serrano chili, cilantro, and juice from the lime to the avocado.
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With the back of a large spoon, mash the ingredients into a very coarse puree.
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Salt and pepper, to taste.
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To assemble the Tortas:.
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With a 2 inch cookie cutter or small knife, punch out 12 small rounds from the tortillas.
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Spread some black beans (approximately 2 Tbsp) on one tortilla.
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Add a nugget (1/2 oz) of goat cheese to the black beans and top with the avocado mixture.
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Finish the tortas by covering the avocado mixture with a second small tortilla.
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In a large flat skillet, heat a Tbsp of butter over moderate heat.
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Slowly fry the tortas on both sides until the tortillas are golden brown.
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Keep warm.
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For the Sauce:.
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Grill the poblano chilies over a charcoal fire or under a broiler until the skins are charred.
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When cool, peel and seed the chilies.
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Grill or broil the onion slices, tomatillos, and garlic cloves until lightly cooked.
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Heat the pumpkin seeds in a dry skillet until lightly toasted.
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In a blender, combine the chilies, tomatillos, onion, garlic, maple syrup, and one half of the pumpkin seeds with the chicken stock.
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Blend briefly (10 seconds) to give a coarse puree.
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Do not over blend.
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Transfer the puree to a sauce pot.
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If the puree is too thick, add more stock; if too thin, boil gently to reduce to a sauce-like consistency.
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Just before serving, heat the sauce over moderate heat.
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Add the chopped cilantro and the remaining pumpkin seeds and whip in the butter.
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Salt and pepper, to taste.
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For the Tomato Salsa:.
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Roughly chop the tomatoes.
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Combine with the minced onion, chopped cilantro, and minced chili.
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Add the juice of the lime and mix thoroughly.
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Salt and pepper, to taste.
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To assemble the dish:.
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Grill the quail, skin side down, over a charcoal fire or skin side up in a broiler on a wire rack.
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The quail should be cooked almost entirely on the skin side.
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Grill the quail on the meat side for only a few seconds.
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This will prevent the meat from becoming too dry.
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The meat should be pink and not over-cooked.
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Depending on the temperature of the fire, three to four minutes should be sufficient.
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Place a warm black bean torta in the center of a dinner plate.
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Top each with some sour cream.
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Spoon some sauce onto each plate around the torta.
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Place a grilled quail on each side of the torta.
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Garnish with the tomato salsa and some sprigs of cilantro.
