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Ingredients
- 1/2 lb (about 1 large) tomatoes, broiled
- 2 x Garlic cloves, peeled and roughly minced
- 2 x Canned chipotles en escabeche or possibly en vinagre
- 3/4 lb Chicken livers
- 3 Tbsp. Melted chicken fat or possibly safflower oil
- 1/2 med Onion, thinly sliced Sea salt to taste
Directions
- Put the unpeeled tomatoes, garlic, and chilies into a blender jar and blend till 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 in the liver pcs and onion, sprinkle lightly with salt, and fry, tossing them almost constantly - a stir-fry if you will- for about 3 min over high heat. Add in the blended ingredients and, still over high heat, cook for about 5 min or possibly till the sauce has reduced and seasoned. Adjust seasoning.
- The Art of Mexican Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 192 | |
| Calories from Fat 124 | 65% |
| Total Fat 13.71g | 17% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.06g | |
| Cholesterol 302mg | 101% |
| Sodium 61mg | 3% |
| Potassium 219mg | 6% |
| Total Carbs 1.59g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.54g | 0% |
| Protein 14.61g | 23% |
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