Chicken Livers in Chipotle Sauce - Higaditos En Chipotle

Name: Chicken Livers in Chipotle Sauce - Higaditos En Chipotle
Yield: 4
Cuisine: Mexican
Ingredients: tomatoes; garlic; chipotle chili peppers; chicken livers; schmaltz (chicken fat); onions; sea salt

Submitted by brownie1011

Smoky chipotle sauce meets tender chicken livers in this quick Mexican classic. Higaditos en chipotle comes together in 20 minutes with just 7 ingredients.

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

If you think chicken livers are boring, this recipe is about to change your mind.

Broiled tomatoes, garlic, and smoky chipotle peppers get blitzed into a rustic sauce with just enough heat to wake up your whole kitchen. The livers are stir-fried fast and hot in schmaltz (yes, chicken fat, because Mexicans and Jewish grandmothers both know what’s up), then the sauce hits the pan and reduces into something deeply savory and slightly addictive.

This is Higaditos en Chipotle, a traditional Mexican dish that’s bold, economical, and on the table in about 20 minutes flat. Serve it with warm tortillas, over rice, or honestly just standing at the stove with a fork.

Chef Tips

Trim any green spots from the livers carefully. That’s bile duct residue and it will make the whole dish bitter.
Don’t overcook the livers. Three minutes of high-heat tossing keeps them creamy inside. Go longer and they turn chalky.
Broiling the tomatoes before blending adds a charred sweetness that balances the chipotle smoke. Don’t skip this step.
If you can’t find schmaltz, lard or even butter works, but schmaltz gives the richest flavor here.

Ingredients

POUND TOMATOES
broiled

CLOVES GARLIC
peeled, and roughly chopped

CANNED CHIPOTLE CHILI PEPPER
in vinegar *

POUND CHICKEN LIVER

TABLESPOONS SCHMALTZ (CHICKEN FAT)
melted

MEDIUM ONIONS
thinly sliced

SEA SALT
to taste *

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.