Best Mexican Liver Recipes

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.

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!

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

HíGADO ESTILO ESPAñOL - CALF LIVER, SPANISH STYLE

Steps:

• Melt fat; add onion and green pepper and cook for ten minutes.
• Add next six ingredients and cook over low heat for about an hour.
• Dip sliced liver in flour and saute in hot olive oil until browned on both sides.
• Season with salt and pepper.
• place on heated platter and pour hot sauce over the top.
• Garnish with parsley and serve.