Chicken Liver Tacos With Rhubarb Salsa Food

CHICKEN LIVER TACOS WITH RHUBARB SALSA

Steps:

• 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 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 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.
• 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.

TANGY RHUBARB SALSA

Steps:

• Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
• Place red onion, green, red, and yellow bell peppers, jalapeno pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in roma tomatoes.
• Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.