Chiltepin Doves Food

DOVES WITH PRICKLY PEAR BBQ SAUCE

Steps:

• Coat the doves in olive oil and salt well. Set aside at room temperature while you make the sauce.
• If you are using fresh prickly pears (also called tunas in Latin shops), remove the spines and chop. My friend Elise has good instructions on how to prepare prickly pears. If you prefer using syrup, you can buy it online or make your own prickly pear syrup.
• Heat the lard or oil in a medium, heavy pot over medium-high heat and add the grated onion. Cook this, stirring often, until the onion just barely begins to brown. Add the chiltepin or other chiles and then the tequila or mescal, the prickly pear juice, a little salt and the agave syrup, if using. If you are using prickly pear syrup, follow this sequence: Add the chiles, then the tequila and let this boil down by half. Then add the prickly pear syrup and a little salt.
• Turn the heat to low and let this simmer until the flavors meld, about 15 to 20 minutes. Add lime juice to taste, then buzz the sauce in a blender to puree the onion. Taste the sauce for salt and seasonings, then put it back on the stove and let it cook down to a glaze.
• Get your grill blazing hot. Arrange the doves, breast side up, on the grill and paint the doves with the sauce. Cook for 3 to 5 minutes with the grill lid open. Turn them on their sides and paint them again. Grill for a minute or two, just to get some caramelization on the skin and sauce. Flip and do the same with the other side. Finally, grill the doves on the breast side for 1 minute, just to brown. Take them off the grill, paint them one more time with the sauce and serve.

CHILTEPIN DOVES

Steps:

• Preheat oven to 350ºF.
• Place one chiltepin in the cavity of each dove, reserving 2 peppers.
• Rub salt and pepper into the skins of the birds.
• Wrap each dove with a strip of bacon, making sure the breast is covered especially well.
• Secure with toothpicks.
• Transfer doves to a baking dish that will hold them snugly in a single layer.
• Pour stock over the doves, and add the last two peppers to the dish.
• Cover and bake for 1 1/2 hours.
• Remove the cover and continue baking 20 to 30 more minutes, until the liquid has reduced a bit and the bacon has browned.
• Transer doves to a serving platter, discarding the greasy cooking liquid.
• let sit for 5 to 10 minutes before serving.
• If your guests are not chileheads, caution them against eating the chile pods.