Smoky Peanut Mole with Grilled Quail (Codornices Asadas en Mole de Cacahuate)
This is a dish Rick Bayless has come back to frequently over the years. It is the easiest mole he knows, and its crowd-pleasing flavors work well with everything from chicken, quail and duck to pork, swordfish and grouper. Having made it so long, he had to search his books to rediscover the original recipe he started with. It is from a series of books called Y La Comido Se Hizo.The smokiness of the quail (a typical game bird in Mexico) brings out the chipotle in the sauce, and, in addition, the presentation is stunning.
The mole may be made up to 5 days ahead; cover and refrigerate. If oil separates from sauce when reheated, either skim it off or blend the sauce in a loosely covered blender. The quail are best cooked just before serving.
Copyright 1996 Rick Bayless, Rick Bayless's Mexican Kitchen, Scribner