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Nutrition Facts
Serving Size 1 (172g) Recipe makes 4 servings The following items or measurements are not included below: 8 medium quail
Calories 662
Calories from Fat 460		(69%)
Amount Per Serving		%DV
	Total Fat 51.2g	78%
	Saturated Fat 11.2g	55%
	Monounsaturated Fat 29.6g
	Polyunsaturated Fat 6.8g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 596mg		24%
Potassium 617mg		17%
Total Carbohydrate 51.3g		17%
	Dietary Fiber 8.3g	33%
	Sugars 37.4g
Protein 8.9g		17%
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Pareja De Codornices (Pair of Quail )

Recipe #222334 | 55 min | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Witch Doctor
Apr 12, 2007

In between Reynosa and Nueva Laredo, Mexico there is a reservoir (Lake) around which is a campground. On a hill overlooking the lake is a small restaraunt (only those that camp there know of it) which serves a limited menu of specialities, mostly carp taken from the lake. They also serve cordonice (quail) That I believe I could eat my weight in them! The view in the evening as the sun is setting on the other side of the lake is simply magnificient! We sat on the veranda stuffing ourselves with quail and drinking the local Caronas. They tried to protect their recipe but I think I have it figured out. Below is my version of what I think is their recipe.

SERVES 4 (change servings and units)

Ingredients

8 medium semi-boneless quail

For the marinade

1/2 cup virgin olive oil
3 ounces dried ancho chile powder (available in any Mexican grocery store)
4 tablespoons chopped garlic

For the Quail

8 jalapeno peppers
1/2 cup honey
salt, to taste
1 pinch cinnamon
8 slices bacon, semi-cooked

Directions

1
For the marinade:
2
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.
3
In a small saucepan, blend the honey, salt and cinnamon together and heat to boiling.
4
Place 1 jalapeno in the cavity of each quail and fold legs over the other half. Coat the quail with the honey/cinnamon mixture and wrap with one bacon strip. Pin together with a toothpick that has been soaked in water (so it will not burn when roasted).
5
Roast over a mesquite charcoal fire for about 4 minutes, flip the quail and cook on the other side for about 2 minutes or until cooked to medium-rare.