Ingredients Jump to Instructions ↓

  1. 1/2md Onion, thinly sliced safflower oil

  2. 3 tb Melted chicken fat or 3/4lb Chicken livers escabeche or en vinagre

  3. 2 Canned chipotles en roughly chopped

  4. 2 Garlic cloves, peeled and broiled

  5. 1/2lb (about 1 large) tomatoes, Sea salt to taste

Instructions Jump to Ingredients ↑

  1. + 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


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