pepperhead212
Executive Chef
Tonight I made some tacos, with some chicken livers in chipotle sauce - an old recipe from (I think) Diana Kennedy's Recipes From The Regional Cooks of Mexico. It is one of those that I have made countless times, and have also tweaked it, using dried moritas, and some of that salsa negra from Rick Bayless's Mexican Kitchen. The original recipe had just canned chipotles; still good, but not like the tweaked version.
Tacos, with chicken livers and chipotle filling. by pepperhead212, on Flickr
Leftover mix, after the 4 tacos - many more tacos worth left!
Chicken livers in chipotle sauce. by pepperhead212, on Flickr
Also made some guac, with the last two avocados I had - something to eat while preparing the rest.
Chicken Livers in Chipotle Sauce
3/4 lb chicken livers; trimmed
3 clove(s) garlic
12 oz tomatoes; grilled
3 tb oil
3 chipotle chiles, canned
1 morita; toasted
1 medium onion; thinly sliced
1/2 tsp salt
A. Place tomatoes, garlic, and chiles in blender. Blend until smooth. Cut livers in half, then in half again.
B. Heat oil over high heat in 10" skillet; add onion and cook briefly, and add livers. Cook 3 min., stirring constantly, then add tomato sauce. Cook about 5 min,. stirring almost constantly, until sauce is reduced and very thick. Add salt to taste, and serve, with fresh corn tortillas.
Options: May be made with 10 oz of canned , crushed tomatoes. 1 tb salsa negra may be substituted for the canned chiles.
Pork liver, cut into 1/4" thick slices and cut into bite size pieces, may be substituted for the chicken livers. Cover and cook about 20 min (otherwise they will be tough), then uncover and cook down, as in the recipe.
I've also tried a few other things in this sauce through the years, mostly things I found in the Asian market, not the Mexican. Pork spleen (much milder than the livers) and pork brains (definitely good, but had to be cooked separately) are two that come to mind. The pork liver was the strongest tasting, and a favorite of a few friends.
Tacos, with chicken livers and chipotle filling. by pepperhead212, on Flickr
Leftover mix, after the 4 tacos - many more tacos worth left!
Chicken livers in chipotle sauce. by pepperhead212, on Flickr
Also made some guac, with the last two avocados I had - something to eat while preparing the rest.
Chicken Livers in Chipotle Sauce
3/4 lb chicken livers; trimmed
3 clove(s) garlic
12 oz tomatoes; grilled
3 tb oil
3 chipotle chiles, canned
1 morita; toasted
1 medium onion; thinly sliced
1/2 tsp salt
A. Place tomatoes, garlic, and chiles in blender. Blend until smooth. Cut livers in half, then in half again.
B. Heat oil over high heat in 10" skillet; add onion and cook briefly, and add livers. Cook 3 min., stirring constantly, then add tomato sauce. Cook about 5 min,. stirring almost constantly, until sauce is reduced and very thick. Add salt to taste, and serve, with fresh corn tortillas.
Options: May be made with 10 oz of canned , crushed tomatoes. 1 tb salsa negra may be substituted for the canned chiles.
Pork liver, cut into 1/4" thick slices and cut into bite size pieces, may be substituted for the chicken livers. Cover and cook about 20 min (otherwise they will be tough), then uncover and cook down, as in the recipe.
I've also tried a few other things in this sauce through the years, mostly things I found in the Asian market, not the Mexican. Pork spleen (much milder than the livers) and pork brains (definitely good, but had to be cooked separately) are two that come to mind. The pork liver was the strongest tasting, and a favorite of a few friends.