| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Poultry | 4 | Servings |
INGREDIENTS
| 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
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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