Jim Vorheis
    1/2 lb (about 1 large) tomatoes,

           -broiled
      2    Garlic cloves, peeled and

           -roughly chopped
      2    Canned chipotles en

           -escabeche or en vinagre
    3/4 lb Chicken livers

      3 tb Melted chicken fat or

           -safflower oil
    1/2 md Onion, thinly sliced

           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