Codorniz En Ají Verde Recipe
- Cook Time: 60 Minutes
- Yield: 8
- The perfect dish for when you feel like trying something new! Recipe created by Chef Eduardo Ruiz.
Ingredients
- 8 fresh whole quails, one per person
- 1/4 cup soy sauce
- 8 oz Mild Green Enchilada Sauce
- 2 tbsp red wine vinegar
- 3 tbsp ajà amarillo paste, additional 4 tbsp. for ajà verde sauce
- 4 clove garlic, additional 5 cloves for ajà verde sauce
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp paprika
- 2 tbsp olive oil, additional 2 tbsp. for ajà verde sauce
- 1/4 cup pisco, optional
- 1 tbsp salt, additional 1 tbsp. for ajà verde sauce
- 3 limes, sliced
- 5 jalapeños, 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
Directions
- 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!
