Title: Chicken Livers in Chipotle Sauce - Higaditos En Chipotle
Categories: Mexican Poultry Sauce
Yield: 4 Servings

		Jim Vorheis
1/2	lb	(about 1 large) tomatoes, broiled
2		Garlic cloves, peeled and roughly chopped
2		Canned chipotles en escabeche or en vinagre
3/4	lb	Chicken livers
3	tb	Melted chicken fat or safflower oil
1/2	md	Onion, 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.

The Art of Mexican Cooking From the collection of Jim Vorheis

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