Mexicali Liver & Onions
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
paprika
|
|
| 1 ½ | pounds |
beef liver
cut in 2 inch pieces |
|
| 3 | each |
garlic
cloves, peeled and minced |
|
| 1 | Jalapeno |
black pepper
thin |
*
|
| 3 - 4 | tablespoons |
vegetable oil
|
|
| 2 | medium |
onions
sliced |
|
| 2-3 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
paprika
|
|
| 680.4 | g |
beef liver
cut in 2 inch pieces |
|
| 3 | each |
garlic
cloves, peeled and minced |
|
| 1 | Jalapeno |
black pepper
thin |
*
|
|
vegetable oil
|
|
||
| 2 | medium |
onions
sliced |
|
|
water
|
|
Directions
Combine flour, salt, pepper, and paprika in a plastic bag; add liver and shake until well coated with flour; set aside.
Sauté garlic and jalapeno pepper in salad oil until tender.
Add liver, and brown slowly on both sides.
Place onion slices on top of liver.
Add water; cover and simmer over low heat 30 to 40 minutes, stirring occasionally.
