Chicken Livers In Chipotle Sauce - Higaditos Recipe

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Mexican Chicken Recipes

Ingredients:

1 jim vorheis
1/2 lb (about 1 large) tomatoes, broiled
2 garlic cloves, peeled and roughly c, hopped
2 canned chipotles en escabeche or en, vinagre
3/4 lb chicken livers
3 tbsp melted chicken fat or safflower oil
1/2 medium onion, thinly sliced
1 sea salt to taste

Instructions:

Put the unpeeled tomatoes, garlic, and chilies into a blender jar and
blend until almost smooth; there should be a little texture to the
sauce. Set aside.

Trim the livers of any connective tissue and any greenish spots from
the bile duct; cut each one into six parts. Heat the fat in a frying
pan, add the liver pieces and onion, sprinkle lightly with salt, and
fry, tossing them almost constantly - a stir-fry if you will- for
about 3 minutes over high heat. Add the blended ingredients and,
still over high heat, cook for about 5 minutes or until the sauce has
reduced and seasoned. Adjust seasoning.

The Art of Mexican Cooking From the collection of Jim Vorheis

Servings: 4

 

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