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Ingredients
US|METRIC
4 SERVINGS
- 8 whole quail (backbones removed)
- lard (or oil to coat birds)
- salt
- 1/4 cup prickly pear (or mesquite bean syrup)
- 1/2 cup tepary beans (dried, rehydrated in water overnight)
- 1/2 cup water (dried cholla buds, rehydrated in, overnight)
- 5 tomatoes (Roma or other paste, seeded and diced)
- 20 liters onions (’itoi, or small shallots, peeled but whole)
- 1 tsp. chiles (chiltepin, crushed)
- 3 Tbsp. avocado (or squash seed oil)
- lime juice (to taste)
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