1/2 lb (about 1 large) tomatoes charred on grill or under broiler
2 garlic cloves, peeled and roughly chopped
2 canned chipotles en escabeche or en vinagre
3/4 lb chicken livers
3 tablespoons melted chicken fat or safflower oil
1/2 medium white or yellow onions, 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.
Posted: 9/14/2009 10:27:24 AM