Mexico in my Kitchen April 11, 2019 by mmartinez
This old-fashioned liver and onions recipe is made just like my mom used to, with the garlic and black pepper both being freshly ground in a molcajete. This dish is a favorite in our home!
Where can I eat Liver and Onions?
Here in the States, you can easily find the dish “Liver and Onions†on the menu of some diners. Similarly, in Mexico, you can find it in small eateries called “Fondasâ€, but most people make the liver at home.
In Mexico, not everyone cooks liver and onions the same way, and the seasonings used can vary from cook to cook. For example, some people add lime juice or bitter orange juice while cooking the liver. Nevertheless, the use of garlic, salt, and pepper for seasoning is pretty standard. Unlike some recipes in the US, flour is not used when cooking liver in Mexico.
How to make Liver and Onions
SERVES 2
INGREDIENTS:
1¼ lb. liver steaks (I like the steaks that are about 3/8ths of an inch thick)
2 garlic cloves
6 black peppercorn kernels
1 large onion, sliced
3 tbsp. canola or vegetable oil
Salt to taste
NOTES:
Using fresh garlic and peppercorns will render the perfect liver and onions taste. If you don’t have them on hand or do not own a mortar, use ½ tsp. of garlic powder and ¼ tsp. of ground black pepper.
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.
COOK’S EXTRA NOTES:
When cooking liver, there are usually no leftovers (at least in my house!), but if you ever do have leftover liver and onions, you can store it in the fridge for later. While you certainly can reheat it, Liver and Onions even tastes good when cool, especially in a sandwich!
Besides all the benefits that eating liver has, it is also a good option for certain diets, like low carb diets, the keto diet, and diets for diabetics.
More:
https://www.mexicoinmykitchen.com/liver-and-onions/
