Pan-Seared Bandera Quail Legs, Costeño and Guajillo Honey Glaze

Fresh quail legs from nearby Bandera, Texas are lightly rubbed with peanut oil and seasoned with sea salt and freshly-ground black pepper before being quickly seared in a cast iron skillet.  Glazed with a mixture of local guajillo honey, ground Costeño chiles and a bit of coarse mustard, then popped in a very hot over for just a minute or two..

Pan-Seared Bandera Quail Legs, Costeño and Guajillo Honey Glaze

Native to Oaxaca, Costeño chiles have an apricot fruit tone and a heat level similar to the chipotle.  Less common in the US,  Costeños are frequently used in salsa and soups but can occasionally found in mole recipes as well.

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