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Quail simmered in a dried chile sauce, a delicate game bird preparation from rural Mexico. This lean, high protein family dish offers a refined, gamey flavor perfect for special occasions.
Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, taking care not to burn them.
Soak the toasted chiles in warm water for 15 minutes until softened. Drain and remove stems and seeds.
In a blender, combine softened chiles, tomatoes, onion, and garlic; blend with 1 cup chicken broth until you achieve a smooth sauce.
Pat the quail dry. In a large heavy pan, heat vegetable oil over medium-high heat. Brown the quail for 2-3 minutes on each side, working in batches if needed.
Lower the heat to medium. Pour the chile sauce over the browned quail. Add the remaining chicken broth, bay leaves, cumin seeds, oregano, salt, and black pepper, stirring to combine.
Simmer the mixture gently, partially covered, over low heat for 45 minutes. Occasionally spoon sauce over the quail and check for doneness.
Remove the bay leaves, adjust seasoning if needed, and serve the quail bathed in chile sauce.
