| |
|
Ingredients:
1 jim vorheis
1/2 lb (about 1 large) tomatoes, broiled
2 garlic cloves, peeled and roughly c, hopped
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
1 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
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
More information:
Looksmart:
Recipes
Cooking
and Food
Chicken Livers In Chipotle Sauce - Higaditos Recipe brought to you by Mexican Recipes To-Go
