1 tbsp salt, additional 1 tbsp. for ajÃ verde sauce
3 limes, sliced
5 jalapeÃ±os, minced (remove seeds to make less spicy)
2 bunches cilantro
1 bunch chives, about 8 chive strings
1/4 cup lime juice
2 oz queso fresco
1 cup crema Mexicana
One day before cooking place into a blender all quail marinade ingredients except the lime slices – soy sauce, 8 ounces of Las Palmas® Green Enchilada Sauce, red wine vinegar, ají amarillo paste, garlic, cumin, oregano, paprika, olive oil, pisco (optional) and salt. Puree until smooth. Set aside.
Rinse the quail in cold water and pat dry with paper towels. Place the quail into a bowl and pour marinade over. Toss the quail gently to ensure that the marinade fills every cavity. Store refrigerated in a glass or plastic container with lid overnight.
Place 20 ounces of Las Palmas® Green Enchilada Sauce, jalapeño, cilantro, garlic, chives, ají amarillo paste, lime juice, queso fresco, crema Mexicana, olive oil and salt in a food processor and pulse until smooth. Set aside until quail is cooked.
Preheat grill on high. Remove quail from marinade and pat off excess liquid with a paper towel. Once all the quails are ready to grill, drizzle a small amount of olive oil on each side.
Set quail on grill, skin side down, making sure not to lift until skin begins to brown; char (about 5-6 minutes) flip and finish on bottom side for another 2-4 minutes.
Serve grilled quail on top of your favorite potato preparation (French fries, roasted, steamed), drizzle ají verde sauce on top of quail and make sure to save some for dipping!