Braised Quail with Garlic and Chile: Guilotas de Tierra Caliente

articles Food & Cuisine Recipes

Karen Hursh Graber

This recipe is adapted from La Cocina Familiar en el Estado de Guerrero, published by Editorial Océano. It is a typical regional game dish.


  • 4 quail, washed, dried and split down the middle
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, peeled and coarsely chopped
  • 1 medium onion, peeled and coarsely chopped
  • 4 guajillo chiles, seeded, deveined and soaked in hot water until soft
  • 3 whole cloves
  • 3 whole black peppercorns
  • 3 whole allspice
  • 2 cups chicken broth, preferably homemade
  • salt and pepper to taste


In a deep, 12″ skillet, brown the quails on both sides in hot oil. Remove and set aside.

Place the garlic, onion, chile and spices in a blender with ½ cup of the chicken broth and puree. Add the puree to the oil in the pan and cook, stirring, for 5 minutes.

Add the quail and remaining broth to the pan, bring to a boil, cover and braise until the quail are cooked through.

Remove the quail from the pan and reduce further if a thicker sauce is desired. Add salt and pepper to taste.

Place 2 quail halves on each plate, with the sauce spooned over them. Serve with white rice, or a combination of white and wild rice. Serves 4.

Link to Source Article

Back to the Kitchen!

Published or Updated on: February 1, 2007 by Karen Hursh Graber © 2008
Share This:

Leave a Reply

Your email address will not be published. Required fields are marked *