Pulled quail street tacos are filled with deliciously tender, quail made in the slow cooker for a healthy and flavorful Taco Tuesday meal! (gluten-free, nut-free, dairy-free)
I’ve wanted to share a quail recipe for a while now, but never got around to it until now. We eat quail quite a bit in our house since Mr. Table is an avid quail hunter. He takes our puppy, Ace, out almost every weekend during quail season and always comes back with a big container full of birds. We have fun in the kitchen coming up with new ways to cook them.
I don’t know why I didn’t think of these pulled quail street tacos sooner. Here in Texas we think everything is better as a taco. So why have I never used quail in tacos?! It’s genius.
If you’ve never cooked quail before, they’re essentially very tiny chicken, meaning they dry out easily and the meat can be tough to get off of the bones. In this slow cooker pulled quail recipe, the quail cooks down in the slow cooker into lovely, tender shreds of meat that easily come off the tiny bones while it gets infused with delicious Mexican-inspired flavor. It’s the perfect filling to wrap in a warm corn tortilla and devour.
I love to make these tacos street-style, with tiny corn tortillas, finely diced red onion, fresh cilantro, and cotija cheese. Serve with salsa verde, guacamole, or your favorite salsa for even more delicious flavor, and enjoy!
For all of your hunters and spouses of hunters out there, I hope these pulled quail street tacos give you a delicious new way to prepare quail besides wrapping it in bacon and throwing it on the grill. And for those of you who don’t have a dog designed to retrieve quail from fields, you can definitely buy them at the grocery store or just use chicken in their place.
PS: I used the leftover meat and cooking liquid in tortilla soup the day after I made these tacos. Best. Decision. Ever. Don’t you just love those cook once, eat twice meals? I sure do.
Pulled Quail Street Tacos
Slow cooker pulled quail street tacos are filled with deliciously tender, slow cooked quail for a healthy and flavorful Taco Tuesday meal! (gluten-free, nut-free, dairy-free)
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 5 hours
- Yield: 8 tacos 1x
- Category: main dish
- Method: slow cooker
- Cuisine: Mexican
- 8 quail
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp cumin
- 2 tsp paprika
- 2 tsp chili powder (use chipotle powder for a spicy version)
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken or vegetable stock
- 8 warmed corn tortillas
- Finely diced red onion
- Crumbled cotija cheese (omit for dairy-free)
- Salsa or guacamole
- Partially debone quail: Cut at the joint to remove wings and discard them. Remove wishbone and separate meat from rib bones with your fingers and pull the ribs out, leaving the rest intact. Discard bones. (This step is optional but it makes getting the meat off much easier.)
- Place quail in the slow cooker. Combine all spices and chicken stock and pour over quail. Cook on low heat about 4 hours.
- Remove quail and liquid from slow cooker, reserving liquid, and place quail on a plate. Once they are cool enough to handle, pull meat from the bones, taking caution with the small legs bones so that you don’t crumble them in with the meat. Discard bones. Return meat to the slow cooker with just enough liquid to keep it moist. Keep warm until ready to serve.
- Serve quail with warm corn tortillas, diced onion, cilantro, cotija, and your favorite salsa.
Keywords: quail, tacos, slow cooker