Mexican Liver Recipes

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

LIVER AND ONIONS

Steps:

• Grind the garlic cloves and black peppercorn kernels in your mortar. Add 1 tablespoon of water after you grind them to form a paste. Spread this paste onto the liver steaks, and season with salt. Set aside.
• Heat the oil in a large skillet to medium heat, then add the onions and sauté very quickly for about 1-2 minutes. Set aside in a bowl.
• Reduce the heat and add the liver steaks to the skillet. Cook for 4-5 minutes (depending on the thickness of the liver steaks) until the bottom sides turn a little brown around the edges, then flip to cook on the other side for 3 more minutes.
• Return the onions to the skillet and stir. Keep cooking until the onions are slightly browned. Serve promptly and enjoy! I love to add some serrano peppers to the skillets while cooking the onions too. But that is a personal preference.

HIGADO ENCEBOLLADO

Steps:

• Heat olive oil in a large pan.
• Add the sliced liver.
• Season with bouillon and pepper.
• Cook for 4-5 minutes. Stir occasionally.
• Add the onion and garlic.
• Make a slit in the center of the jalapeno and add to the pan.
• Cook for 4-5 minutes, or until onion is cooked down.
• Add the ½ cup water.
• Cook for another 5 minutes.
• Serve with refried beans and tortillas.

MEXICAN HIGADO TACOS

Steps:

• chop jalapenos and onion.
• saute jalapeno and onion til onion is clear. Do not brown.
• separately fry in skillet the liver to medium.
• cut liver in small pieces.
• put all ingredients together with tomato sauce in pan and cook for 10 minutes.
• salt to taste.
• serve on either corn or flour tortillas not taco shells.

MEXICAN LIVER

Steps:

• 1. cut bacon into small pieces fry over med heat til crisp emove from pan drain on paper towel set aside
• 2. cur liver into bite size pieces coat with seasoned [salt,pepper,garlic powder,onion powder,]flour in bacon grease with onions and red pepper
• 3. add tomatoes and hot water stir well add chil powder[i use bout 1 1/2 t] cook and stir til liver is fork tender
• 4. add rice,peas and corn heat til hot
• 5. serve over wedge of cornbread
• 6. this is very good with a mixed fruit salad