*  Exported from  MasterCook  *

         CHICKEN LIVERS IN CHIPOTLE SAUCE - HIGADITOS EN CHIPOTLE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Poultry
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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

  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
 


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