Texas Quail, House Chorizo (Ground Pork, Chorizo Spices, Cornmeal, Flour, Apple, Heavy Cream), Butternut Squash Mole, Texas White Rice, Cotija Cheese, Lime.
Contains: Dairy, Wheat

Chorizo Stuffed Texas Quail
with Coloradito Mole and Cilantro Lime Rice

Quail has long been part of the culinary traditions of Mexico and the American Southwest, where the small game bird was hunted and cooked well before European settlement. Mole carries an equally deep history, rooted in Mexico’s blending of Indigenous ingredients like dried chiles, seeds, and spices with ingredients introduced through centuries of cultural exchange. This dish brings those traditions into a modern Texas kitchen, pairing chorizo-stuffed quail with coloradito mole—a Oaxacan style known for its deep red color, layered chile flavor, and subtle sweetness.

2 SERVINGS | PREP TIME: 5 minutes | TOTAL TIME: 20 minutes
Allergens: Gluten & Dairy


IN THE BOX


Chorizo Stuffed Quail
Butternut Squash Mole
Cilantro Lime Rice
Pickled Red Onions
Cotija Cheese



NEED AT HOME
Oil
Salt & Pepper

1. PREHEAT OVEN & WARM MOLE
Preheat the oven to 350°F. Add the thawed Coloradito Mole to a small saucepan and warm over low heat, stirring frequently to prevent scorching. Once hot, keep warm over very low heat.

2. SEAR & ROAST QUAIL
Heat a medium oven-safe sauté pan over medium heat. Open the quail package, transfer the quail to a paper towel-lined plate, and gently remove any excess moisture. Season lightly with salt and pepper.
Add 1 tablespoon of oil to the hot pan. Place the quail back-side down and sear for about 2 minutes, or until nicely caramelized. Flip the quail breast-side down, then transfer the pan to the oven.
Roast for about 15 minutes, or until the center of the chorizo stuffing reaches 165°F. Transfer the quail to a rack or paper towel-lined plate and rest for 5 minutes.

3. WARM THE RICE
Carefully discard any excess fat from the pan, leaving behind the flavorful browned bits. Add the Cilantro-Lime Rice and season lightly with salt and pepper. Warm over medium-high heat for 2–3 minutes, stirring frequently, until heated through.

4. PLATE & SERVE
Divide the warm Cilantro-Lime Rice between plates and spoon the Coloradito Mole alongside. Place the quail over the mole and finish with Cotija cheese and pickled red onions.

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