Recipe - Chicken Livers In Chipotle Sauce - Higaditos En Chipotle

Jim Vorheis
One half pound (about 1 large) tomatoes,
broiled
2 Garlic cloves, peeled and
roughly chopped
2 Canned chipotles en
escabeche or en vinagre
Three fourths pound Chicken livers
3 tablespoon Melted chicken fat or
safflower oil
One half md Onion, thinly cut or sliced up
Sea salt to taste

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 stirfry 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip