Prep 20 mins
Cook 2 hrs
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.
- 12 whole doves, dressed
- 14 whole dried chile pequins
- fresh ground black pepper
- 12 slices thick slab bacon
- 1 cup chicken stock
- Preheat oven to 350ºF.
- Place one chiltepin in the cavity of each dove, reserving 2 peppers.
- Rub salt and pepper into the skins of the birds.
- Wrap each dove with a strip of bacon, making sure the breast is covered especially well.
- Secure with toothpicks.
- Transfer doves to a baking dish that will hold them snugly in a single layer.
- Pour stock over the doves, and add the last two peppers to the dish.
- Cover and bake for 1 1/2 hours.
- Remove the cover and continue baking 20 to 30 more minutes, until the liquid has reduced a bit and the bacon has browned.
- Transer doves to a serving platter, discarding the greasy cooking liquid.
- let sit for 5 to 10 minutes before serving.
- If your guests are not chileheads, caution them against eating the chile pods.