Grilled Quail With Black Bean Torta And Poblano Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 ancho chilies

1/2 red onion , minced

For the Black Bean Tortas (Refried Black Beans)

1/2 cup pumpkin seeds

1 serrano chili , minced (or jalapeno)

12 flour tortillas

6 plum tomatoes , chopped

1 1/2 cups chicken stock

2 tablespoons olive oil

1 lime, juice of

1 ounce pork fat or lard, diced

2 serrano chilies or jalapenos, minced

For the Tomato Salsa

1 red onion , sliced

4 ounces black beans

1 bunch cilantro , chopped

3 ounces goat cheese

1 small red onion , finely chopped

3 eggs , beaten

2 garlic cloves

2 avocados

1 tablespoon maple syrup (to balance acidity and spiciness)

4 tablespoons unsalted butter

1 tablespoon kosher salt

For the guacamole

2 bunches cilantro , chopped, reserve some sprigs for garnish

1 teaspoon salt and pepper (to taste)

1 ounce bacon , diced

1 cup peanut oil (or 1/2 peanut oil and 1/2 olive oil)

12 quail , boned

For the Sauce

1 garlic clove

1/2 cup sour cream

1/2 red bell pepper , finely chopped

For the Quail

1 sprig epazote

3 poblano chiles , peeled, seeded and chopped

4 tomatillos, husks removed

1 tablespoon butter

salt and pepper, to taste

1/2 orange, juice of

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