Pareja De Codornices En Salsa De Chile Ancho Con Miel Pair Of Quail In Ancho Chile Honey Sauce Recipes
ANCHO CHILE HONEY BASTED QUAIL
Steps:
- Soak ancho chile in 1 cup of hot water for 30 minutes.
- Preheat grill to medium-high.
- Place ancho chile and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth.
- Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes.
- Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear.
PAREJA DE CODORNICES EN SALSA DE CHILE ANCHO CON MIEL: PAIR OF QUAIL IN ANCHO CHILE-HONEY SAUCE
Steps:
- 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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