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Quail, Chorizo, Bean, And Heirloom Avocado

Try this recipe for Quail, Chorizo, Bean, And Heirloom Avocado from the 'Mexico from the Inside Out' cookbook
Quail, Chorizo, Bean, And Heirloom Avocado

Araceli Paz

This recipe for quail cooked in a sous vide machine use all the classic flavors and ingredients found in traditional Mexican cookery, but in a highly refined way.

Adapted from Mexico from the Inside Out by Enrique Olvera

Deliver Ingredients


For the black beans:

  • 1/3 Cup dried black beans
  • 4 garlic cloves
  • 1/2 white onion
  • 2 sprigs epazote
  • 1 Teaspoon kosher salt

For the chile guajillo adobo:

  • 1/2 Cup chopped quail bones
  • 1 garlic clove
  • 1/4 white onion
  • 1 plum tomato
  • 8 chiles guajillo, seeded
  • 1 avocado leaf
  • 1 bay leaf
  • 1 sprig thyme
  • 1 Teaspoon cumin seeds
  • 1 allspice berry
  • 1 Teaspoon kosher salt
  • 3 Tablespoons corn oil
  • 2 Cups water

For the chile guajillo oil:

  • 1/4 Cup grapeseed oil
  • 2 chiles guajillo, seeded

For the stuffed quail:

  • 4 boneless quail
  • 1/2 Cup Oaxaca-style chorizo
  • chile guajillo adobo, recipe above
  • 1/4 Cup grapeseed oil
  • 1 Teaspoon kosher salt
  • chile guajillo oil, recipe above

For the plating:

  • Reserved cooked black beans
  • 2 Teaspoons grated Isthmus cheese
  • 4 thin slices heirloom avocado, with skin
  • 20 cilantro criollo (coriander) sprouts


For the black beans:

Soak the beans in 4 cups of water for 12 hours. Drain, rinse, and place in a pot. Add the garlic, onion, epazote, salt, and 6 cups of water. Cook the beans over medium heat for 2½ hours, or until the beans are very tender. Drain the beans, reserving the cooking liquid. Reserve ¼ cup of the beans for plating; the rest will be used to prepare the puree.

For the chile guajillo adobo:

Spread the dry ingredients on a baking sheet and roast in an oven heated to 300 degrees F for 20 minutes. Remove the baking sheet from the oven.

Heat the oil in a saucepan over medium heat, and sauté the roasted ingredients in the pan. Add the water and simmer gently over low heat for 50 minutes. Remove the bones and blend the rest of the ingredients to a puree; strain (sieve). Return the adobo to the pan and simmer to reduce by half. Adjust the salt to taste.

For the chile guajillo oil:

Heat the oil in a pan to 140 degrees F. Add the chiles, and immediately remove the pan from the heat. Let sit for 15 minutes. Purée the oil and chiles together in a blender. Then, strain, and let sit for another 25 minutes.

For the stuffed quail:

Stuff the quail with chorizo. Wrap each one in plastic wrap (clingfilm), shaping the quail like sausages, then put each one in a sous vide bag and vacuum-seal. Cook in 150 degrees F water for 10 minutes. Remove the quail from the bags, un-wrap them, and smear the adobo all over them.

Heat the grapeseed oil in a pan over high heat. Cook the quail, turning occasionally, until browned all over. Adjust the salt, and finish with a drizzle of the chile oil.

For the plating:

Blend the cooked beans with enough reserved cooking liquid to make a purée. Strain and place in a pastry bag or squeeze bottle.

Place 1 tablespoon of reserved black beans on each plate, and top with the quail. Make a ball of bean puree on one side and scatter the cheese on top. Finish with the avocado slices and cilantro sprouts.  

Chorizo Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Chorizo Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.