Ingredients
1 jim vorheis
1/2 lb (about 1 large) tomatoes, broiled
2 garlic cloves, peeled and roughly c, hopped
2 canned chipotles en escabeche or en, vinagre
3/4 lb chicken livers
3 tbsp melted chicken fat or safflower oil
1/2 medium onion, thinly sliced
1 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.
The Art of Mexican Cooking From the collection of Jim Vorheis
Servings: 4 servings
Chicken Livers In Chipotle Sauce - Higaditos Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Mexican; Poultry; Sauce
The History of Recipes
Recipes as a concept can be traced back into the far past, certainly as far into history as the ancient Egyptians, and possibly even further than that. In practice though, generally, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are a few clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few documents which described recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. He also recounts how the Roman cooks used many aromatic flavours, including many that are still in use today such as thyme, mint and parsley. As our culinary historical trip moves to more modern times there are two interesting cookery books which were published in the 1300s - a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of meals served to the rich people of that time. In the 15th century, the Crusaders brought back many new foods and herbs from the East, including spices such as coriander, parsley, and rosemary. These new foods and tastes prompted an explosion in books on cooking, many of which are kept safe in academic collections. By the arrival of the twentieth century, recipe publications are increasing in popularity mostly as a result of increased literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Chicken Livers In Chipotle Sauce Higaditos recipe.
