Chicken Liver Tacos With Rhubarb Salsa
- 1 1/2 cups rhubarb, in 1/4-inch dice (about 2 medium stalks)
- 13 cup finely minced scallions
- 1 jalapeno, seeded and minced
- 1/2 cup pickled cocktail onions, halved
- 2 teaspoons honey
- 3 tablespoons cider vinegar
- Salt
- Chipotle powder or cayenne
- 1/4 cup yellow cornmeal
- 5 tablespoons olive oil
- 1 pound chicken livers, trimmed, cut in 1-inch pieces
- 1 large sweet onion, sliced thin
- 8 soft 7-inch corn tortillas
- 2 tablespoons chopped cilantro leaves
- Have a bowl of ice and water ready.
- Bring 2 quarts of water to a boil in a saucepan, add the rhubarb, blanch 20 seconds, then scoop out with a slotted spoon into the ice water.
- After a minute, drain well and transfer to a medium-size bowl.
- Fold in the scallions, jalapeno and cocktail onions.
- Blend the honey into 1 tablespoon of the vinegar and add.
- Season with about 1/4 teaspoon salt and chipotle or cayenne to taste.
- Heat oven to 200 degrees.
- Place the cornmeal in a bowl and season with salt and chipotle powder or cayenne.
- Dredge the livers in the seasoned cornmeal.
- Add 4 tablespoons oil to a large skillet and saute the livers on medium heat, turning, until lightly browned but still pink inside, just a minute or two on each side.
- Remove to a heatproof dish, cover and place in the oven.
- Heat the remaining oil in the skillet.
- Add the onions and cook over medium heat, stirring, until golden.
- Add remaining vinegar, stir to deglaze pan and remove from heat.
- Wrap the tortillas in a dish towel and place in a steamer over simmering water.
- Add the cilantro to the salsa.
- Remove a tortilla from the steamer.
- Spoon some of the onion in a line down the center.
- Top with two or three pieces of chicken liver, then about a tablespoon of the salsa.
- Roll the tortilla around the filling and place on a platter, seam side down.
- Repeat with the remaining tortillas.
- Serve any remaining salsa alongside.
rhubarb, scallions, jalapeno, cocktail onions, honey, cider vinegar, salt, cayenne, yellow cornmeal, olive oil, chicken livers, sweet onion, corn tortillas, cilantro
Taken from cooking.nytimes.com/recipes/1013534 (may not work)