Name: Chopped Chicken Liver (Higaditos)
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: Salt and freshly ground black pepper; ¼ cup mayonnaise; Chopped cilantro; 6 hard-cooked eggs, finely chopped, 2 reserved for garnish; ½ cup chicken stock; Grated zest of 1 orange; ¼ cup sherry vinegar; ¼ cup honey; ½ cup dry white wine, divided; 2 tablespoons chopped chipotles en adobo; 2 pounds chicken livers, cleaned; 1 quart whole milk, for soaking; Matzo Sopes; 8 tablespoons (1 stick) unsalted butter; 6 cloves garlic, minced; 2 medium white onions, diced; 4 anchovy fillets, rinsed, patted dry, and chopped; Hard boiled egg, chopped, yolk and white separate; Sliced pickled jalapeños; Minced red onion; Chopped flat-leaf parsley

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Some people think chicken livers are a bit of heaven; others don’t care for them. I’m in that first group along with many Mexicans who really get excited about them. Try them as they’re done here and I think you’ll like them. This great hors d’oeuvre is not your deli’s chopped liver, but the flat Matzo Sopes, or fried cakes, add a grandmotherly touch. Mexico City has one of the largest Jewish populations in the world. At Dos Caminos, we like to serve special foods to honor their holidays as