| Chicken Livers in Chipotle Sauce
Higaditos en Chipotle 1/2 pound of tomatoes, broiled
2 garlic cloves, peeled and roughly chopped
2 canned chipotles en escabeche or en vinagre
3/4 pound of chicken livers
3 tablespoons of melted chicken fat or safflower oil
1/2 medium of white onion, thinly sliced
Sea salt to taste |
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Place the unpeeled tomatoes, garlic, and chiles 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, stir fry, 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 is reduced and seasoned. Adjust seasoning according to taste. Serves 4 Back to Mexican recipes |
