Higaditos En Chipotle Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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:
Chicken Livers in Chipotle Sauce Serves 4
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
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