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Mexican · Main
Rellena de Pollo (Chicken Blood and Intestines)
A Michoacán market breakfast of chicken blood and intestines gently set, then fried into a glossy, chocolate-brown hash with tomatillo, serrano and mint. Scooped into warm tortillas for tacos.
- YieldMakes about 3 1/2 cups; serves 6
- Hands-on40 min
- Total1 h 4 min
- Difficulty
Ingredients
Simmering
- 1 cupchicken intestines, well cleaned, cut into 2.5 cm lengths
- 2 cupschicken blood, coagulated, finely chopped
- 3 sprigsfresh thyme, or 1/8 tsp dried
- 3 sprigsfresh marjoram, or 1/8 tsp dried
- ½ tspsea salt, rounded
- 360 mlcold water
Frying
- 3 tbspmelted chicken fat or safflower oil
- 3 tbspwhite onion, finely chopped
- 1 clovegarlic, peeled and finely chopped
- 85 gtomatillos (tomates verdes), about 4, husked and roughly chopped
- 3serrano chiles, finely chopped, or to taste
- 1 tbspfresh mint, heaped, roughly chopped
- 0.13 tspcumin seed, crushed
- 4black peppercorns, crushed
- to tastesea salt
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