To put it simple, one of the best grilled quails I had in years; here's the recipe for the marinade:
Rehydrate dry guajillo peppers in warm water and blend them with achote paste,S&P, garlic cloves, a bit of dry oregano and enough freshly squeezed orange juice to form a paste to which you'll add a few bay leaves.
Rub quails with the marinade making sure that every part is covered and let rest for at least 12 hours; Goat needs more time hence allow 24 hours.
Enjoy with warm tortillas and quesadillas and.... rivers of Rum&Coke like we did!!!
No comments:
Post a Comment