Liver is one of those ingredients that divides opinions: some avoid it entirely, while others embrace it as a secret culinary delight. Growing up more than 10000 kilometers apart, we both grew up eating beef liver cooked by our grandmas in various traditional dishes.
These liver tacos are budget-friendly, quick to prepare (especially if you already have salsa on hand), require just a few ingredients, and result in tender, flavorful meat paired with your favorite salsa (we recommend Salsa roja tatemada).
Ingredients
Yields 20 tacos
- 500 g beef liver
- 1 onion
- 2 fresh jalapeños
- olive oil
- salt
- corn tortilla
- avocado
- Salsa roja tatemada
You will need
- medium skillet with lid
- medium nonstick skillet
Directions
- Slice the liver into ¼ cm slices.
- Prepare the vegetables:
- Onions: peel, halve, and thinly slice. Jalapeños: slice, remove the roots and seeds, and thinly slice.
- Heat a medium skillet with olive oil on medium heat. Sauté onions and chiles with a bit of salt until translucent.
- Increase the heat to medium-hight, add the liver, and more salt to the onions, and cook until no pink spots are left on the liver, for about 20 min, stirring regularly.
- Reduce the heat to medium-low, cover the skillet, and cook covered for about 20 min more, until the liver is soft.
- Add more salt if necessary.
- Warm up the tortillas: heat a nonstick or cast iron skillet on medium-high until hot (don’t add oil). Warm the tortillas one by one: for about 30 sec on one side, then for about one minute on the other side, then flip again and cook a bit more, until crispy but still slightly flexible (they shouldn’t be too soft because the meat is juicy, and they may break).
- Serve all the ingredients separately: meat, tortillas, avocado, and salsa so everyone can assemble a taco with the right amount of each ingredient.
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