| 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 | T | Melted chicken fat or |
| safflower oil | ||
| 1/2 | 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
A Message from our Provider:
“God is a know-all”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 19
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 116.3mg
Potassium: 142.4mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 2g
Protein: <1g