Higaditos en Chipotle (Chicken Livers in Chipotle Sauce)

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Chicken livers are prepared with charred tomatoes, garlic, onion and chipotle chiles.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 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.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource