Chicken Liver Tacos With Rhubarb Salsa
Updated May 9, 2017
Phil Kline for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups rhubarb, in ¼-inch dice (about 2 medium stalks)
⅓ cup finely minced scallions
1 jalapeño, seeded and minced
½ cup pickled cocktail onions, halved
2 teaspoons honey
3 tablespoons cider vinegar
Salt
Chipotle powder or cayenne
¼ 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
Nutritional analysis per serving (4 servings)
47 grams carbs; 391 milligrams cholesterol; 504 calories; 14 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 26 grams fat; 9 grams fiber; 797 milligrams sodium; 25 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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, jalapeño and cocktail onions. Blend the honey into 1 tablespoon of the vinegar and add. Season with about ¼ teaspoon salt and chipotle or cayenne to taste.
- Step 2
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 sauté 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.
- Step 3
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.
Private Notes
Comments
I love these tacos so much. The rhubarb salsa is a dream and so simple. Cornmeal chicken liver with onions- loves these flavors, this recipe should get more press!
I made this recently and the salsa was such a welcome surprise. Rhubarb was out of season so I substituted fresh cranberries. I used 1 cup and blanched just until they popped. I may try less time the next time I make this. And I will be making it again and pairing it with a some of the more rich and dense proteins. I’ve already eaten it with shredded beef brisket and I might sneak some into the table during Thanksgiving.
This was soooo good! The two things I would change is flour tortillas for the corn - I love corn tortillas, but they are just way too delicate. And sauté two onions (one is never enough). Otherwise, perfection!
Only made the salsa, and served it as a side with barbeque. It was really good, great with a new option for using up all the rhubarb from the garden.
Very good but I’m still not sold on chicken liver. I liked adding some tomatillo salsa on top too.