Sabor Fried Quail

    Ingredients

    Black Beans in Sofrito

    • ½ Tbsp. vegetable oil
    • 1½ cup diced yellow onions
    • 1 cup garlic confit
    • 1 cup diced yellow bell peppers
    • ¼ cup diced jalapeños
    • 1 Tbsp. ancho chilies
    • 1 Tbsp. dry basil
    • 1 Tbsp. ¡Sabor! by Texas Pete® Mexican-Style Hot Sauce
    • 2 cups diced tomatoes
    • ½ cup cooked black beans
    • 1 cup minced cilantro

    Tomatillo Salsa Verde

    • 12 medium size tomatillos
    • 2 each medium yellow onions, sliced ½-inch thick
    • 2 each jalapeños, halved lengthwise, and deseeded
    • 1 cup cilantro

    Directions

    Black Beans in Sofrito

    1. In a medium sauce pot, heat up the vegetable oil.
    2. Add the diced yellow onions and the garlic confit; cook until the onions are translucent and the garlic is toasted.
    3. Incorporate the diced tomatoes, yellow bell pepper, jalapeños, ancho chilies, and basil; cook for 5 minutes, and turn off the flame. The vegetables should be bright in color and holding their shape.
    4. To finish the sofrito, add the cooked black beans and cilantro.
    5. Flavor the sofrito with ¡Sabor! by Texas Pete® Mexican-Style Hot Sauce and a pinch of sea salt.

     

    Tomatillo Salsa Verde

    1. Preheat the grill, and set a deep fryer to 375°
    2. Grill the tomatillos, onions, and jalapeños until charred.
    3. Blend the charred tomatillos, onions, and jalapeños with cilantro and blend to a smooth consistency.
    4. Cut the quails in half lengthwise, and soak in buttermilk for 2 hours. Afterward, lightly dredge in flour and deep fry quail halves for 4 minutes.

     

    Assembly for 40 ¡Sabor! fried quail

    20 quail

    14 Tbsp. tomatillo salsa verde

    2½ cups black beans in sofrito

     

    In the center of a rectangular plate, spoon the black bean sofrito and tomatillo salsa verde, place the fried quail on the vegetables, and garnish with charred limes and cilantro leaves.

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