Bacon-Wrapped Quail with Carnitas - Carriage House

Bacon-Wrapped Quail with Carnitas - Carriage House

TUCSON, AZ (Tucson News Now) - Take a trip down memory lane.

Chef Devon Sanner from Carriage House is in the studio to show us how to make a dish from one of Tucson's lost restaurants.

His dish is one from the very original "Janos" restaurant, which used to be located downtown near the Tucson Museum of Art in the Davis House.

The dish is one of many delicious treats that will be featured in an upcoming event.

The Lost Restaurants of Tucson Dinner will be held at the Carriage House on Friday, June 10th at 6 p.m.

Tickets are still available online at or by calling 615-6100.

A percentage of the proceeds will benefit the Tucson Museum of Art (TMA) Historic Block Restoration Fund.

Bacon-Wrapped Quail with Carnitas
Yield: 4 servings


For the Quail:

  • 2 partially boned quail split in half through the back and breast, yielding 4 pieces
  • 2 strips Mesquite smoked bacon cut in half lengthwise and partially cooked to render some of its fat
  • 8 oz pork carnitas

1. Stuff each quail half with 1- 1 ½ oz of carnitas, wrapping the quail around the stuffing to make it as plump as possible and leaving the leg to stick out the top and flattening the bottom so the quail will stand so that the leg sticks up.

2. French the leg.

3. Wrap each stuffed quail half tightly with bacon and secure with a tooth pick.

4. Roast for about 12 minutes at 350 degrees.

To Assemble the Dish:

1.    Ladle 1 ½ oz of butternut squash puree into each of four large rimmed bowls
2.    Place 1 round of tamale pie onto the coulis in each bowl
3.    Place 1 quail on the onion.
4.    Garnish with micro herbs very lightly tossed with olive oil.

Butternut Squash Sauce

Yield: about 3 cups

  • 1 butternut squash cut in half lengthwise, seeded
  • 1  yellow onion peeled and roughly chopped
  • 2 carrots peeled and roughly chopped.
  • 3 cups chicken stock
  • salt and pepper to taste


1. Season the squash with salt and pepper and place in roasting pan and roast in 375 degree oven about 1 hour until very soft.
2. Scoop the squash and chop
3. Sweat the carrot and onion, add the squash and simmer in chicken stock until smooth.
4. Strain, saving the liquid and puree the vegetables with enough liquid to make smooth paste.
5. Return to stove, and reduce to desired consistency.
6. Season with salt and pepper

Green Corn Tamale Pie

Yield: About 12 portions or one quarter-sheet pan


  • 6 ears of corn
  • 2 oz vegetable shortening
  • 2 oz unsalted butter
  • 2 ½-3 cup cake flour
  • 1 pound grated cheddar cheese
  • 1 tbs kosher salt
  • 8 roasted, peeled, and seeded Anaheim chiles, finely chopped
  • 3 jalapenos, finely diced
  • Salt and freshly ground black pepper

1.    Shuck the corn and cut the kernels away.
2.    Melt the shortening and butter.
3.    Grind the corn coarsely in a food processor and fold in the chilies and cheese.
4.    Stir in the shortening and butter and add the flour, salt and pepper. Roll the masa onto a sheet pan. 
5.    Bake in a 350 degree oven for about 30 minutes.
6.    Let the tamale pie cool and cut into rounds using a 3 inch diameter circle cutter, reshaping by hand as needed.

Pork Carnitas
Yield: 1 Pound


  • 1 ½  pork butt trimmed of some but not all the excess fat and cut into large cubes
  • 2 pasilla chiles seeded and broken up into fairly small pieces
  • 1 yellow onion roughly chopped
  • 2 tbsp freshly chopped garlic
  • 2 tbsp Santa Cruz chile powder
  • 3 cups chicken stock
  • Salt and pepper

1.    In a braising pan brown the pork very well with the chilies, and onions.
2.    When the pork is brown, add the garlic, chile powder and add chicken stock.
3.    Cover and braise in the oven about 3 hours until the pork is fork tender.
4.    Drain off any excess liquid and fat.
5.    Coarsely shred the carnitas.
6.    Season with salt and pepper.

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