Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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