Sometimes you just need to mix it up and have some fun in the kitchen. What's better than recreating a fast-food favorite at home? Enter Quail Crunchy Wrap Pockets. One of these handheld wonders checks all the boxes: messy, entertaining, another way to use the meat from quail or any other game bird.
By the way, napkins and your favorite hot sauce are must-haves. Slow-cooker dishes are fantastic for using up those last couple of birds in the freezer. And the versatility of a Crunchy Wrap is a definite upside. There's nothing wrong with substituting another wild game for the quail in the Tinga (shredded meat in chili sauce). Other upland game birds, duck or goose, steak from elk or deer, and ground meat of any kind all come to mind as fine substitutes for quail.
Feeling a little adventurous? Pop those quail in a smoker before adding the meat to the slow-cooker for an added layer of flavor.
Lunch, dinner or party time, these Quail Crunchy Wrap Pockets have got you covered.
Cook Time: 3 hours. Serves 6.
Ingredients
For Pulled Quail Tinga
- 4-5 whole quail breasts (or equal amount of other wild game meat)
- 1 can chipotle peppers in adobo sauce
- 1 medium yellow onion, sliced
- 1/2 cup of wild game or chicken stock
- 2 tsp. cumin
- 2 tsp. oregano
- 1 tsp. kosher salt
For Crunchy Wraps
- Pulled Quail Tinga
- 6 large burrito-size flour tortillas
- 6 crunchy tostadas
- 1 bag shredded lettuce of choice
- 1 can nacho cheese sauce
- 2 Roma tomatoes, diced
- 1 can refried beans
- 1 cup sour cream
- Hot sauce of your choice
- 2 tbsp. canola oil
Directions
- Puree all Tinga ingredients smooth except for quail and sliced onion. Add quail breasts and sliced onion to the slow-cooker. Pour Tinga mixture over quail and lightly mix everything. Cook on high for 2-3 hours or until tender. Remove from heat and let cool.
- Shred quail meat by hand and discard bones. Mix Tinga sauce and shredded quail together and place in a sauté pan. Cook Tinga on medium heat for 5-10 minutes until sauce begins to thicken. Set aside to slightly cool.
- Prepare ingredients to assemble Crunchy Wraps: cut vegetables and open containers so everything is easily accessible.
- To assemble: Heat a tortilla in the microwave for only 20 seconds so it doesn't break when you fold it around the Crunchy Wrap filling. Start by putting an even, thin layer of refried beans in the center, add a layer of Quail Tinga over the beans, drizzle some nacho cheese over Tinga, and finish with diced tomato and shredded lettuce. Spread sour cream over tostada and place the sour cream side down over the filling. Drizzle with more nacho cheese and add some shredded cheese. Fold the outside of the tortilla over the center, creating folds as you go until completely sealed. Press down and set aside for finishing on stovetop.
- To finish: Heat a sauté pan or cast-iron skillet to medium-high on stove. Add a small amount of canola oil and use a paper towel to wipe the pan so it is thinly coated with oil. Place Crunchy Wrap folded side down in the pan. With slight pressure, press down on Crunchy Wrap so it comes in complete contact with the pan. Cook for 30 seconds or until tortilla is fully sealed and crispy brown on the outside. Repeat on the other side. Serve immediately with your favorite hot sauce and accompaniments.
- Tip: Save the breasted quail carcasses to make flavorful stock to add to soups, stews and braised meats.
