| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Poultry, Sauces |
4 |
Servings |
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 |
tb |
Melted chicken fat or safflower oil |
| 1/2 |
md |
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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