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

1. 1

   For the marinade: In a glass bowl mix the olive oil, garlic, and ancho chile powder.

2. 2

   Add the quail, cover, and refrigerate for at least 4 hours, or overnight, if possible.

3. 3

   For the sauce: Stem, seed and devein the chiles.

4. 4

   Place them, 1 or 2 at a time, in a dry cast-iron skillet that has been heated to medium-hot.

5. 5

   Cook over medium-high heat, turning several times, until toasted, 40 to 60 seconds.

6. 6

   Transfer to a bowl and cover with boiling water; soak 20 minutes.

7. 7

   Meanwhile, heat oil in a large saucepan over medium heat.

8. 8

   Add onion and cook gently until soft; 5 to 6 minutes.

9. 9

   Set aside.

10. 10

    Strain chiles, reserving the liquid.

11. 11

    Transfer chiles to a blender and add about 1 cup of the reserved liquid.

12. 12

    Puree until smooth, then push the mixture through a medium mesh strainer into a saucepan with the onion.

13. 13

    Stir in honey, salt, and seasonings.

14. 14

    Heat to boil, reduce heat, and simmer gently 8 minutes.

15. 15

    On a very hot grill or cast-iron skillet, set the quail skin-side down, for about 4 minutes.

16. 16

    Flip the quail and cook on the other side for about 2 minutes or until cooked to medium-rare.

17. 17

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

* Per serving · 4 servings · Values may vary.

No additional tips available.