Grilled Quail with Saul’s Red Mole

Name: Grilled Quail with Saul’s Red Mole
Yield: serves 4 to 6
Ingredients: 2 dried ancho chiles; 2 dried pasilla chiles; 2 dried guajillo chiles; 2 dried jalapeño peppers; 2 Roma (plum) tomatoes, cored; 1/2 onion, sliced; 1/2 apple, peeled and cored; 1/2 ripe plantain, peeled and halved; 1 garlic clove; 3 tablespoons olive oil; 2 cups low-sodium chicken broth, plus more if needed; 1 tablespoon pumpkin seeds; 1 tablespoon white sesame seeds; 1 tablespoon peanuts; 1/2 cinnamon stick, broken into pieces; 2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 1 slice white bread, cubed; 1 3/4 ounces Abuelita brand chocolate, chopped; Sea salt and freshly ground black pepper; 8 partially boned quail; 2 tablespoons olive oil; 1 tablespoon fresh thyme; Sea salt and freshly ground black pepper; 2 tablespoons chopped fresh cilantro or scallions; 1 lime, cut into wedges

December 14, 2011

One of the things I love most about Southern food is how it is constantly evolving, and these days that change has a lot to do with the culinary traditions of recent immigrants from Mexico, Cuba, and Central and South America. I first learned how to make mole from my friend Saul, after I tried his rendition at one of my favorite Durham restaurants, Nana’s, and persuaded him to teach me how to make it myself. The South’s favorite game bird is smothered in this rich, spicy Mexican sauce infused with dark chocolate and spices, thickened with ground seeds and nuts, and spiked with numerous chiles, exemplifying the old-yet-new trend. The result is incredibly complex and distinctive. You will have extra mole, so give it a try on other dishes, like eggs, grilled chicken, or steak.

Recipe notes

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