Black Beans in Sofrito

1. In a medium sauce pot, heat up the vegetable oil.
2. Add the diced yellow onions and the garlic confit; cook until the onions are translucent and the garlic is toasted.
3. Incorporate the diced tomatoes, yellow bell pepper, jalapeños, ancho chilies, and basil; cook for 5 minutes, and turn off the flame. The vegetables should be bright in color and holding their shape.
4. To finish the sofrito, add the cooked black beans and cilantro.
5. Flavor the sofrito with ¡Sabor! by Texas Pete® Mexican-Style Hot Sauce and a pinch of sea salt.

Tomatillo Salsa Verde

1. Preheat the grill, and set a deep fryer to 375°
2. Grill the tomatillos, onions, and jalapeños until charred.
3. Blend the charred tomatillos, onions, and jalapeños with cilantro and blend to a smooth consistency.
4. Cut the quails in half lengthwise, and soak in buttermilk for 2 hours. Afterward, lightly dredge in flour and deep fry quail halves for 4 minutes.

Assembly for 40 ¡Sabor! fried quail

20 quail

14 Tbsp. tomatillo salsa verde

2½ cups black beans in sofrito

In the center of a rectangular plate, spoon the black bean sofrito and tomatillo salsa verde, place the fried quail on the vegetables, and garnish with charred limes and cilantro leaves.