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Codorniz en Mole Poblano (Quail in Mole Poblano)

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Yesterday I went to a mole making class with a bunch of friends. Click for that post which includes the recipe for Mole Poblano. 


We has so much fun and ended up with lots of leftover sauce. So, for dinner tonight I decided to use some quail to make Codorniz en Mole Poblano (Quail in Mole Poblano). This is so easy and so tasty...thanks to the delicious sauce from our class.


Ingredients serves 4 

  • 4 semi-deboned quail (I order mine from D'Artagnan, they are approximately 4 ounces each)
  • freshly ground salt
  • freshly ground pepper
  • 1/2 t fresh parsley, minced
  • mole poblano

Procedure
Place quail on a platter. While the grill or grill pan heats, sprinkle with sea salt, pepper, and parsey. Drizzle with olive oil. Warm the mole sauce in a small skillet and keep warm.


When the pan is hot. Place the quail flat and cook them for 4 to 6 minutes. Check on them once or twice to make sure that they are not browning too quickly. Spoon some mole sauce on them and flip them over. Cook on the other side for 4 to 6 minutes. If they are still not cooked through, flip and cook for another few minutes.


To serve, ladle 1/4 C of mole poblano on each plate. Set the grilled quail on top of the sauce. Serve with more sauce on the side. Sprinkle with more salt and pepper, if desired.


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