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  Recipe Home » Mexican » Chicken Livers In Chipotle Sauce - Higaditos
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  Chicken Livers In Chipotle Sauce - Higaditos
  Category: Mexican
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 210
Ingredients:
Jim Vorheis
1/2 lb (about 1 large) tomatoes, broiled
2 Garlic cloves, peeled and roughly chopped
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
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
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