Doves with Prickly Pear BBQ Sauce
User Reviews
5
Doves with Prickly Pear BBQ Sauce
Description
The doves are first coated in olive oil and salt, then set aside while the sauce is prepared. The prickly pear BBQ sauce starts with sautéed onions in lard or oil until just browned, followed by the addition of hot chiles and tequila. Prickly pear syrup or juice provides a distinct fruity sweetness, balanced with optional agave syrup and salt. The sauce simmers to reduce and concentrate flavors, then lime juice is added for brightness before pureeing to a smooth texture.
This preparation highlights the unique sweetness and slight tartness of prickly pear, enhanced by the warm heat from chiltepin chiles and the smoky base of tequila. The sauce’s smooth texture makes it suitable for coating the cooked doves, bringing out their richness and tender meat without overwhelming it.
The recipe notes that prickly pear syrup is a key ingredient and can be sourced online or homemade, as it provides an irreplaceable flavor core. Alternate hot chiles may be used if chiltepin chiles are unavailable, but the combination of prickly pear and heat is essential.
Ingredients
DOVES
- 12 dove or 8 quail or squabs
- olive oil
- salt
SAUCE
- 2 tablespoons lard or vegetable oil
- 1 cup onion grated or minced
- 1/4 cup tequila or mescal
- 1 cup prickly pear syrup or prickly pear juice, 2-3 cups
- agave syrup not needed if you are using prickly pear syrup, or sugar, to taste
- chiltepin chiles crushed or other hot, dried chiles, to taste
- lime juice juice of 2 or 3 limes
Instructions
- 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.
Notes
- Preparing fresh prickly pears requires removing spines carefully before chopping; alternatively, use prickly pear syrup or juice for ease.
- Prickly pear syrup is essential to the sauce’s flavor and can be made at home or bought online.
- Substitute chiltepin chiles with other hot dried chiles if needed, adjusting to desired heat level.
- The sauce pairs well with mild game birds, enhancing their flavor with a fruity and spicy glaze.
User Reviews
Overall Rating
5
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