| Sautéed Chicken Livers with Green Onions
Higaditos con Cebollitos 3/4 pound of chicken livers
1 tablespoon of vegetable oil
2 teaspoons of Worcestershire sauce
Freshly ground black pepper, for taste
8 green onions, including 2 inches of the green |
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Trim the connective tissue from the livers and cut them into 1 inch pieces. Heat the oil in a nonstick skillet. Add the livers and cook, turning, until firm, about 1 minute. Add the Worcestershire and pepper. Cook, stirring until browned on the outside and barely pink inside, about 3 minutes more. Transfer to a plate. Cook the green onions in the same pan, stirring frequently, until limp and crisp tender, about 4 minutes. Place the onions on the plate with the liver. Serve hot! Makes 4 servings Back to Mexican recipes |
