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Serves 4
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, one or two 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 pf the reserved
liquid. Purée until smooth, then push the mixture through
a medium mesh strainer into a saucepan with the onion. Stir in honey
and seasonings. Heat to boil; reduce heat and simmer gently 8 minutes.
For the quail:
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.
To plate:
Put 3 ounces of sauce on a dinner plate and put the quail on top.
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