For ➏2 limes
6 tortillas
1 chicken breast
6 chicken livers*
1 red onion, finely chopped**
8 garlic cloves
6 lime slices
chopped coriander
corn oil (or peanut oil)
1.5 l water***
a pinch of salt
Quickly sautée garlic until brown in oil.
Slice tortillas into strips and fry them until golden. Place them on paper towels to absorb oil.
In a large pot, fry the onion**, add 1.5 l of water****, add the salt, chicken livers*, garlic and chicken breast. When the chicken is cooked, shred the chicken breast and chop the liver* into small pieces. Strain the broth through colander.
Add the shredded chicken and chopped livers* to the broth, and the juice of 2 limes.
Serve with some coriander and a slice of (grilled) lime.
Slice tortillas into strips and fry them until golden. Place them on paper towels to absorb oil.
In a large pot, fry the onion**, add 1.5 l of water****, add the salt, chicken livers*, garlic and chicken breast. When the chicken is cooked, shred the chicken breast and chop the liver* into small pieces. Strain the broth through colander.
Add the shredded chicken and chopped livers* to the broth, and the juice of 2 limes.
Serve with some coriander and a slice of (grilled) lime.
*Replace livers with a second chicken breast or with chopped bacon. Braise bacon and add at the end.
**Add a few chopped tomatoes and a seeded chopped chilli, and let cook for 20 m with the fried onion. Then add other ingredients.
***Or chicken broth.
This classic of Yucatan supposedly dates from Mayan times.
