3 pounds beef roast
3 garlic cloves
1 bay leaf
2 teaspoons salt
1 teaspoons pepper
1 teaspoons ground cumin
1 celery stalk, sliced thin
½ a small package frozen peas, thawed
3 large dill pickles, diced
½ cup sliced green olives with pimentos, drained
½ cup pickled pearl onions, drained
1 green bell pepper, sliced thin
3 large tomatoes, chopped
1 baking potato, peeled and diced about 1/4-inch
1/4 cup avocado oil
6-8 Semi Boneless quail
3 tablespoons butter, softened
Salt
Pepper
Chile powder
Cut the roast into pieces no larger than two inch squares. Place in a pot with the garlic and bay leaf and cover with water. Bring to a boil, reduce heat, and simmer, uncovered, for 2-5 hours. After the meat has cooked, remove from heat and let it cool in the liquid. Once cooled discard the bay leaf and place the meat into a large bowl along with the garlic. Using two forks, one in each hand, shred the beef and mash the garlic. Add the salt, pepper, cumin, celery, peas, pickles, olives, and onions. Mix well and set aside.
In a large sauté pan heat the avocado oil over high heat. Add the potatoes and cook for 5 minutes, stirring frequently. Next add the bell peppers and cook for another minute. Stir in the tomatoes and wait until the pan gets hot again. Finally add the meat mixture and fry for 3 minutes, continually stirring. Remove from heat and taste. If you think it needs more salt, add it. Allow to cool.
Preheat your oven to 450ºF. Rub the quails with the softened butter and sprinkle them with salt, pepper, and chile powder. Fill each cavity with the meat stuffing. Place the stuffed quail on a roasting pan and roast in the oven until nicely browned and any running liquid is clear. This will take about 15 minutes.