The Texas Cowboy Kitchen

Barbecued Quail Tamales With Avocado Cream

For this recipe, you can substitute chicken leg and thigh meat if quail isn't available. Don't skip the avocado cream, as it provides just the right balance to the barbecued quail.

Makes 36 tamales

barbequed quail

3 tablespoons vegetable oil
2 pounds boneless skinless quail meat
1/4 cup Red Chile Sauce (page 131)
1/4 cup Barbecue sauce (page 145)
3 roma tomatoes, diced
1/4 cup chopped cilantro
Kosher salt

avocado cream

1 cup Créme Fraîche (page 144) or sour cream
1/4 cup heavy cream
4 ripe avocados, peeled and coarsely chopped
juice of 1 lime
Kosher salt

36 Grady's Basic Tamales (page 20)

Prepare the quail by heating the oil in a large skillet over high heat. Sauté the quail meat for 5 to 6 minutes or until the meat begins to brown, stirring occasionally. Stir in the chile sauce, barbecue sauce, and tomatoes, cooking for 5 to 6 minutes or until the liquid starts to thicken. Add the cilantro, season with salt, and remove from the heat.

Prepare the avocado cream by combining the crème fraîche, heavy cream, avocados, and lime juice in a food processor fitted with a metal blade. Process on a low speed until smooth and creamy. Season with salt and refrigerate for 10 minutes.

Prepare each tamale by making a slit from one tied end to the other. Using both hands, push each end of the tamale toward the middle to form a pocket in the center. Spoon the filling evenly into each tamale, top with avocado cream, and serve.

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Contact: Tammie Barker, (800) 851-8923, ext. 7499, tbarker@amuniversal.com

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The Texas Cowboy Kitchen

Authors: Grady Spears with June Naylor
ISBN: 978-0-7407-6973-3
Format: Paperback with french flaps: 11 x 9, 228 pages
Price: $19.95 ($23.95 Canada)