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1
Have a bowl of ice and water ready.
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2
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.
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3
After a minute, drain well and transfer to a medium-size bowl.
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4
Fold in the scallions, jalapeno and cocktail onions.
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5
Blend the honey into 1 tablespoon of the vinegar and add.
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6
Season with about 1/4 teaspoon salt and chipotle or cayenne to taste.
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7
Heat oven to 200 degrees.
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8
Place the cornmeal in a bowl and season with salt and chipotle powder or cayenne.
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9
Dredge the livers in the seasoned cornmeal.
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10
Add 4 tablespoons oil to a large skillet and saute the livers on medium heat, turning, until lightly browned but still pink inside, just a minute or two on each side.
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11
Remove to a heatproof dish, cover and place in the oven.
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12
Heat the remaining oil in the skillet.
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13
Add the onions and cook over medium heat, stirring, until golden.
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14
Add remaining vinegar, stir to deglaze pan and remove from heat.
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15
Wrap the tortillas in a dish towel and place in a steamer over simmering water.
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16
Add the cilantro to the salsa.
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17
Remove a tortilla from the steamer.
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18
Spoon some of the onion in a line down the center.
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19
Top with two or three pieces of chicken liver, then about a tablespoon of the salsa.
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20
Roll the tortilla around the filling and place on a platter, seam side down.
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21
Repeat with the remaining tortillas.
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22
Serve any remaining salsa alongside.
