POULTRY RECIPES
With chicken, duck, and turkey, these Mexican dishes put poultry at the centre. Follow these recipes to make your own great tasting dishes.
Poultry Recipes
Yucatan-style Quail in Vinegar
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Originally, this Escabeche style of cooking in vinegar was for the preservation of small game like quail. However, this recipe features less vinegar than would've been used back then, and the tart taste is now there mostly for pleasure.Ingredients
- 125ml sour orange juice
- 5 tbsp achiote paste
- 12 quails, cleaned
- 1 onion, thinly sliced
- 175ml apple cider vinegar
- Banana leaves, dry roasted (optional)
- Avocado leaves
- 2 tbsp corn oil, plus extra for brushing
- 1 large onion, thinly sliced
- 250ml sugar cane vinegar
- 250ml chicken stock
- Salt and pepper
Recipe
- Combine the orange juice and achiote paste. Spread the mixture over the quails and put them into a large dish.
- Cover each bird with sliced onion and 1 tablespoon apple cider vinegar, checking they are completely covered. Cover with the banana leaves (if using) and let marinate over night.
- Light the charcoal on a barbecue. Whilst waiting for the coals to turn red, heat the oil in a pan, add the large onion, and cook over a medium-low heat for 5 minutes, stirring occasionally. Remove the pan from the heat.
- When the charcoal is red, cover it with avocado leaves. Top with the quails and cook, brushing frequently with vegetable oil and some of the marinade.
- When the quails are just browned, put the remaining marinade in a large pan, add the cooked onion slices and sugar vinegar, and season with salt and pepper to taste. Simmer over a low heat for 3 minutes, adding the stock.
- Transfer the quails to the pan, cover, and cook over a low heat for 15 minutes or until they are cooked through.
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