Oaxacan Chicken Livers in Tomato and Chilli Sauce (Higaditos)
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Ingredients
- 500 g chicken livers
- 400 g plum tomatoes
- 1 onion
- 2 garlic cloves
- 2 fresh green chillies
- 2 tbsp olive oil
- 8 corn tortillas
Nutrition (per serving)
- Calories
- 379 kcal
- Protein
- 26.2 g
- Carbohydrate
- 30.6 g
- of which sugars
- 5.8 g
- Fat
- 14.8 g
- of which saturates
- 3.3 g
- Fibre
- 5.5 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Trim the chicken livers and pat dry.
- 2
Fry the onion, garlic cloves and fresh green chillies in the olive oil for 5 minutes until soft.
- 3
Add the plum tomatoes and simmer for 10 minutes until thickened.
- 4
Add the chicken livers and cook for 6-8 minutes, turning once, until cooked through with no pink remaining inside.
- 5
Warm the corn tortillas and serve the livers hot in their sauce.
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