Higaditos en chipotle (chicken livers in chipotle sauce)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Jim Vorheis | ||
| ½ | pounds | (about 1 large) tomatoes, broiled |
| 2 | Garlic cloves, peeled and roughly chopped | |
| 2 | Canned chipotles en escabeche or en vinagre | |
| ¾ | pounds | Chicken livers |
| 3 | tablespoons | Melted chicken fat or safflower oil |
| ½ | medium | Onion, thinly sliced |
| Sea salt to taste | ||
Directions
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