Higaditos en chipotle (chicken livers in chip

Yield: 4 Servings J

Ingredients:

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

Instructions:

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