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Ingredients:
Jim Vorheis
1/2 lb (about 1 large) tomatoes,
-broiled
2 Garlic cloves, peeled and
-roughly chopped
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
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
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
Looksmart:
Cooking
and Food
Higaditos En Chipotle (Chicken Livers In Chip 1 Recipe brought to you by Mexican Recipes To-Go
