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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 1 |
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A recipe that was requested. The Chiltepin peppers are pea-sized and orange-red. They are searing hot, and they grow wild in south Texas. If you can't find them, substitue with dried chile pequins, a close relative. This recipe is from Texas Home Cooking. Ingredients:
12 whole doves, dressed |
14 whole dried chile pequins |
salt |
fresh ground black pepper |
12 slices thick slab bacon |
1 cup chicken stock |
Directions:
1. Preheat oven to 350ºF.
2. Place one chiltepin in the cavity of each dove, reserving 2 peppers.
3. Rub salt and pepper into the skins of the birds.
4. Wrap each dove with a strip of bacon, making sure the breast is covered especially well.
5. Secure with toothpicks.
6. Transfer doves to a baking dish that will hold them snugly in a single layer.
7. Pour stock over the doves, and add the last two peppers to the dish.
8. Cover and bake for 1 1/2 hours.
9. Remove the cover and continue baking 20 to 30 more minutes, until the liquid has reduced a bit and the bacon has browned.
10. Transer doves to a serving platter, discarding the greasy cooking liquid.
11. let sit for 5 to 10 minutes before serving.
12. If your guests are not chileheads, caution them against eating the chile pods.
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