Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **ESCABECHE**

  3. 2 teaspoons black peppercorns

  4. 1/2 teaspoon ground allspice

  5. 1/2 teaspoon ground cloves

  6. 1/2 teaspoon cumin seeds

  7. 4 teaspoons oregano leaves

  8. 4 tablespoons roasted garlic

  9. 2 tablespoons cider vinegar

  10. 2 teaspoons flour

  11. 12 quail -- trimmed of any

  12. -- excess skin and fat

  13. **MOLE VERDE**

  14. 1 cup pumpkin seeds

  15. 3 cups basic chicken stock

  16. 8 tomatillos -- husked and washed

  17. 2 jalapeno or 4 serrano chile peppers

  18. 5 romaine lettuce leaves

  19. 1/2 medium onion -- coarsely chopped

  20. 1 tablespoon garlic -- chopped

  21. 6 sprigs cilantro

  22. 1/8 teaspoon ground cumin

  23. 1 pinch black pepper

  24. 1 teaspoon ground cinnamon

  25. 1 pinch ground cloves

  26. 2 tablespoons olive oil

  27. salt and pepper -- to taste

Instructions Jump to Ingredients ↑

  1. For the Escabeche: Grind the spices together in a spice grinder or coffee grinder. Transfer to a bowl and add the garlic and salt. Work into a smooth paste. Work in the vinegar and flour and rub a thin layer on the quail, inside and out. Marinate several hours or overnight in the refrigerator.

  2. For the Mole Verde: Toast the pumpkin seeds in a skillet until all have toasted and popped. Let cool completely, then grind in a spice grinder. Transfer to a small bowl and stir in 1 cup of the chicken broth. Set aside.

  3. Simmer the tomatillos and chiles in water until soft, 10-15 minutes. Drain and place in a blender with the lettuce, onion, garlic, cilantro, and spices. Process until smooth.

  4. Heat the oil in a saucepan over medium heat. Add the pumpkin seed mixture and stir constantly as it thickens and darkens, 4 to 5 minutes. Add the tomatillo puree. Cook and stir until very thick. Stir in the remaining 2 cups of stock, reduce the heat, and simmer for 30 minutes. Use a little more stock if necessary to reach a medium-thick consistency. Adjust the seasoning with salt and pepper.

  5. Grill the quail over a moderate fire or bake at 375 degrees until the juices from the thigh run clear when pierced with a fork, approximately 20 minutes. Spoon the mole verde onto warm plates and serve the quail on top.

  6. Notes: Quail offers an alternative to eating chicken so often, and because it cooks quickly it is very convenient. Both the marinade and the sauce can be made a day ahead, so the whole dish comes together quickly and easily.


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