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Higaditos En Chipotle

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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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