*  Exported from  MasterCook  *
 
                           HIGADITOS EN CHIPOTLE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Mexican                          Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       tb           Melted chicken fat or
                         -safflower oil
      1/2   md           Onion, thinly sliced
                         Sea salt to taste
 
   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
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving