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.