Huevos con Asadura

Rinse the Chicken liver and Chicken heart under cold water. Trim any connective tissue or excess fat from the Chicken heart. Pat both dry with paper towels. Dice the Chicken liver and Chicken heart into small, uniform pieces, about 1 cm cubes.

Finely dice the White onion. Mince the Garlic clove. Remove the stem and seeds from the Jalapeño chile, then finely dice it. Dice the Roma tomato into small pieces. Coarsely chop the Fresh cilantro.

Heat the Manteca de cerdo in a large skillet over medium-high heat until shimmering. Add the diced Chicken heart and cook for 5-7 minutes, stirring occasionally, until browned.