Higaditos En Chipotle (chicken Livers In Chip Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Jim Vorheis,
1/2 lbs: , (about 1 large) tomatoes, broiled
2: Garlic cloves, peeled and roughly chopped
2: Canned chipotles en escabeche or en vinagre,
3/4 lbs: Chicken livers,
3 tbsp: Melted chicken fat or safflower oil,
1/2 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Poultry