Higaditos En Chipotle
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
tomatoes
|
|
| 2 | each |
garlic cloves
chopped |
|
| 2 | each |
chipotle chili peppers
|
*
|
| ¾ | pound |
chicken livers
|
|
| 3 | tablespoons |
schmaltz (chicken fat)
|
|
| ½ | medium |
onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
tomatoes
|
|
| 2 | each |
garlic cloves
chopped |
|
| 2 | each |
chipotle chili peppers
|
*
|
| 340.2 | g |
chicken livers
|
|
| 45 | ml |
schmaltz (chicken fat)
|
|
| 0.5 | medium |
onions
sliced |
|
Directions
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.
