Mexican Style Liver

Some people have a love to hate relationship with offal meats. I was one of those people. I just didn’t like the strong taste. I wanted to eat more liver though because of all of the good vitamins and nutrients in it. Then I learned about soaking it in milk. Now I try to use bison liver because it has a milder taste even before I soak it in milk.

  • 1 1/2 pounds liver, beef or bison, should be sliced and cleaned
  • Enough milk to cover and soak liver slices

Place the liver slices n a large bowl and cover with milk and cover with plastic wrap. Soak for at least 2 hours. Can also soak overnight.

  • 6 slices Bacon
  • 3 tablespoons Extra Virgin Olive Oil (EVOO)
  • 1 medium Sweet Onion, chopped
  • 2 cloves Garlic, peeled and pressed
  • 1/4 cup All Purpose Flour or Wondra
  • 1 1/2 teaspoons Chili Powder
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Marjoram
  • 1 teaspoon Sea Salt
  • 1/2 Red Cayenne Pepper
  • 1 can (15 ozs) Rotel type diced Mexican Tomatoes
  • 1 can (8 ozs) whole Kernel Corn, drained
  • Tortillas or cooked Rice

 Take the liver slices out of the milk and rinse. Dry with paper towels. Slice the liver into strips and set aside. In a large skillet cook the bacon until crisp. Drain skillet and set the cooked bacon aside.    Heat the EVOO in the large skillet. Saute onions and garlic until the onion is tender but not browned about 5 minutes. Meanwhile mix the flour, salt, chili powder, cumin, marjoram and cayenne powder in a mixing bowl. Place the liver strips in the flour mixture and toss to coat. Add the liver to the onions. Brown quickly on all sides. Crumble the strips of bacon and add to the liver mixture. Stir in tomatoes and corn. Cover and cook until heated through. Serve with you choice of tortillas or rice. Can also garnish with sour cream and green onions.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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