Pan-Seared Dove Breast on Corn Sopes
with Roasted Poblano Sauce

Sauce

• 6 poblanos (fire-roasted, peeled and seeded)
• 1 quart heavy cream
• 1 head roasted garlic
• 1 pint sour cream
• 1 tablespoon salt

Dove

• 12 dove
• 1 tablespoon olive oil
• Salt
• Pepper

Sopes

• 3 cups fresh masa (or substitute Meseca Brand instant masa)

Sauce:

Roast poblanos over open fire until skins are blistered, allow to cool. Peel poblanos and remove seeds. Puree roasted garlic in blender with a little water. Allow to reduce to thick consistency. Add cream and reduce by half. Remove from fire, add remaining sour cream, and stir all ingredients until dissolved. Season with salt.

Meat

Remove breast from dove and fillet each half from breastbone. Season with salt and pepper. Sear in pan with olive oil on both sides.

Sopes

Form each ball with one ounce of masa and press thumb in the middle to form a rim around the edge. Brown bottom side in a pan for about 2 minutes. Fry the sope in vegetable oil for about 5 minutes of just before it gets crispy. Place roasted dove breast half in the center of each sope, cover with poblano sauce and serve.