Side Pannel
Chicken Livers in Chipotle Sauce - Higaditos En Chipotle
Chicken Livers in Chipotle Sauce - Higaditos En Chipotle
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Sauces, Poultry
Ingredients List
- 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
Directions
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
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
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