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

• 1/2 cup virgin olive oil
• 4 tablespoons chopped garlic
• 3 ounces ancho chile powder
• 8 medium glove-boned (semi-boneless) quail
• 3 ounces ancho chiles (about 7 whole)
• 2 cups boiling water
• 1 1/2 tablespoons canola oil
• 1/2 medium onion, finely chopped
• 1/2 cup honey
• Salt
• Pinch cinnamon
• Pinch ground cloves

1. For the marinade: In a glass bowl mix the olive oil, garlic, and ancho chile powder.
2. Add the quail, cover, and refrigerate for at least 4 hours, or overnight, if possible.
3. For the sauce: Stem, seed and devein the chiles.
4. Place them, 1 or 2 at a time, in a dry cast-iron skillet that has been heated to medium-hot.
5. Cook over medium-high heat, turning several times, until toasted, 40 to 60 seconds.
6. Transfer to a bowl and cover with boiling water; soak 20 minutes.
7. Meanwhile, heat oil in a large saucepan over medium heat.
8. Add onion and cook gently until soft; 5 to 6 minutes.
9. Set aside.
10. Strain chiles, reserving the liquid.
11. Transfer chiles to a blender and add about 1 cup of the reserved liquid.
12. Puree until smooth, then push the mixture through a medium mesh strainer into a saucepan with the onion.
13. Stir in honey, salt, and seasonings.
14. Heat to boil, reduce heat, and simmer gently 8 minutes.
15. On a very hot grill or cast-iron skillet, set the quail skin-side down, for about 4 minutes.
16. Flip the quail and cook on the other side for about 2 minutes or until cooked to medium-rare.
17. Put 3 ounces of sauce on a dinner plate and put the quail on top.

virgin olive oil, garlic, chile powder, quail, ancho chiles, boiling water, canola oil, onion, honey, salt, cinnamon, ground cloves

Taken from www.foodnetwork.com/recipes/pareja-de-codornices-en-salsa-de-chile-ancho-con-miel-pair-of-quail-in-ancho-chile-honey-sauce-recipe.html (may not work)