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| Higaditos En Chipotle Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 4
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Ingredients
1/2 lb (about 1 large) tomatoes, broiled
2 garlic cloves, peeled and roughly c; hopped
2 canned chipotles en escabeche or en; vinagre
3/4 lb chicken livers
3 tablespoon melted chicken fat or safflower oil
1/2 medium onion, thinly sliced
1 sea salt to taste
Cooking Directions:
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
mexican,poultry
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