Navajo Tea–Smoked Quail with Manoomin Fritter, Pickled Cholla, and Lichii Sauce

Name: Navajo Tea–Smoked Quail with Manoomin Fritter, Pickled Cholla, and Lichii Sauce
Cuisine: French
Ingredients: 4 quail; 6 wild onions, roughly chopped; 3 small bundles Navajo tea, broken and soaked for 5 minutes; 1½ cups cooked wild rice; 1 tablespoon three-leaf sumac; ¼ cup thinly sliced wild onion or ramps; ¼ cup thinly sliced wild onion or ramps; ¼ of an onion; 1 red pepper; ¼ teaspoon minced garlic; 3 tablespoons honey (maple syrup can also be used); 3 tablespoons honey (maple syrup can also be used); 2 tablespoon butter; 1 tablespoon salt; ¼ cup wild rice flour (mesquite flour is also a tasty alternative); 1 duck egg; 1 tablespoon duck fat; ¼ cup wild rice flour (mesquite flour is also a tasty alternative); Salt and pepper to taste; Salt and pepper to taste; ¼ teaspoon three-leaf sumac; ½ cup cooked cholla buds; 1 bay leaf; ¼ teaspoon chiltipin chiles; ¼ cup apple cider vinegar; 2 cups water; 1 cup red chile sauce (I prefer smoked ancho for this recipe, but a New Mexico red chile works great also); ¼ cup salt; 2 tomatoes; 1 cup red chile sauce (I prefer smoked ancho for this recipe, but a New Mexico red chile works great also)

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

Karlos Baca, trained in classic French cuisine, brings his talent and skill to foods of his home in the Four Corners region of Colorado. Yucca root, pine needles, Navajo tea—the foods he forages speak of the landscape and Native histories. “I’d probably seen them a million times hiking, but I didn’t know you could eat them,” he said. “I want people to know that this food is a valuable part of our culture.”

As founder of The Taste of Native Cuisine, Chef Baca brings together Native A

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Europe
Americas
France
United States
Colorado
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