Higaditos

Step by stepInstructions

1. Simmer the chicken pieces and gizzards in salted water with the epazote until nearly tender, about 30 minutes.
2. Add the chicken livers and cook 15 minutes more, until the livers are just cooked through.
3. Meanwhile, blend the tomatoes with the onion and garlic, then strain into the pot.
4. Add the saffron and simmer the broth for 20 minutes, seasoning with salt.
5. Bring the broth to a gentle boil and pour in the beaten eggs in a slow stream while stirring lightly — they will set into ribbons and a loose egg layer on the surface.
6. Let set for 2 to 3 minutes, then ladle into deep bowls with plenty of broth. Serve with tortillas and pass the salsa at the table.