Name: Chopped Liver in the Santa Fe Style
Ingredients: 1 lb Chicken livers; 1/2 c Canola oil; (or Chicken Fat); 1/4 c Chopped fresh cilantro; 1/3 c White tequila; 1/4 ts Garlic salt; 1/4 ts Ground white pepper; 2 ts Finely chopped chiles; 2 md Size green onions; chopped

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1	lb	Chicken livers
1/2	c	Canola oil; (or Chicken Fat)
1/4	c	Chopped fresh cilantro
1/3	c	White tequila
1/4	ts	Garlic salt
1/4	ts	Ground white pepper
2	ts	Finely chopped chiles
2	md	Size green onions; chopped

INSTRUCTIONS

Another favorite of mine is a recipe which I adapted from Lynn Nusom's New
Mexico cookbook several years ago:
Wash chicken livers well and pat dry on paper towels. Put oil (or melted
chicken fat) in a frying pan and saute chicken livers until they are just
cooked through. Do not overcook, or they will be tough.
Let cool and chop livers finely in a food processor. Do not puree. It is
important that there be some texture.
Add cilantro, tequila, garlic salt, pepper, finely chopped chiles and
chopped green onions. Blend by hand until smooth.
Put in terrine or other appropriate serving container. Refrigerate, covered
with plastic wrap, for at least six hours.
Serve with crackers or Aviv whole-wheat matzoh (the world's only matzoh
that does not taste like cardboard.)
And keep in mind that 100% agave tequila is not distilled from grain. :)
Posted to CHILE-HEADS DIGEST by The Old Bear <oldbear@arctos.com> on Apr
11, 1998

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