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Higaditos
en Chipotle (Chicken Livers in Chipotle Sauce)
Serves: 4
I N
G R E D I E N T S
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
I N
S T R U C T I O N S
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.
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