Chicken Livers In Chipotle Sauce (Higaditos En Chipotle)

Recipe Ingredients

1/2 lb	227g / 8oz	Tomatoes - broiled (about 1 large)
2		Garlic cloves - peeled and
		Chopped
2		Canned chipotles en escabeche
3/4 lb	340g / 11oz	Chicken livers
3 tablespoons	45ml	Melted chicken fat or - safflower oil
1/2 tablespoon	7.5ml	Onion - thinly sliced (medium)
		Sea salt to taste

Recipe Instructions

Put the unpeeled tomatoes, garlic, and chiles 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.

Source:
"he Art of Mexican Cooking"

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