This dish is served in the Central Valley region of Oaxaca on the morning of big fiestas, especially weddings. For this reason, it is also called higaditos de boda, “little wedding livers.” Though it is often made with cut up pork liver, and sometimes with no liver at all, I prefer the chicken liver version. This recipe, with its fresh salsa, is adapted from Seasons of My Heart by Oaxacan cooking expert Susana Trilling.
For the sauce
- 4-5 plum tomatoes, roasted and peeled
- 3 cloves garlic, peeled
- 2 fresh green chilies (in Abaca, chilies de ague are used) seeded if desired
- Salt to taste
- 3 sprigs cilantro
- ½ cup water
For the higaditos
- ½ cup vegetable oil
- 1 medium onion, finely chopped
- 1 pound tomatoes, finely chopped
- 1 pound tomatillos (tomate verde) husked and finely chopped
- 6 cloves garlic, peeled and chopped
- ¼ pound chicken livers, boiled and finely chopped
- ½ cup parsley leaves, finely chopped
- ½ teaspoon dried oregano leaves
- salt and pepper to taste
- 15 eggs
Grind all sauce ingredients in a molcajete or food processor, leaving the sauce a bit chunky.
In a large, deep non-stick frying pan, heat the oil over medium heat. Add the onion, tomatoes and tomatillos, and cook until soft. Add the garlic, livers, parsley, oregano and salt and pepper to taste. Continue to cook for10 more minutes.
Beat the eggs well and add to the pan, mixing them in gently. Push the eggs away from the sides of the pan as they set. Continue cooking for another 10 minutes, until the bottom is set and browned.
Using a spatula, divide the egg mixture into quarters and flip each quarter. Continue cooking until set and remove the eggs section by section, draining any excess oil. Cut into smaller pieces to serve. Serve with sauce and warm corn tortillas. Serves 8.
Link to Source Article
Eggs: A Mexican Staple from Soup to Dessert