Mexican Style Liver

print recipe
email recipe
save recipe
add photo
add review
#103718

serves/makes:

ready in:
under 30 minutes

ingredients

6 slices bacon
3/4 cup chopped onion
1 clove garlic, minced
1/4 cup flour
1 1/2 teaspoon chili power
1 teaspoon salt
1 1/2 pound beef liver
1 can (16 ounce size) diced tomatoes
1 can (12 ounce size) whole kernel corn, drained
tortilla chips or hot cooked rice

directions

In large skillet, cook bacon till crisp. Drain, reserving 3 tablespoons drippings in skillet. Crumble bacon; set aside. Cook onion and garlic in reserved drippings till onion is tender but not brown, about 5 minutes.

Combine flour, chili powder, and salt. Cut liver into thin strips; toss with flour mixture to coat. Add liver to onion in skillet and brown quickly on all sides.

Stir in crumbled bacon, undrained tomatoes and whole kernel corn. Simmer, covered, till mixture is heated through. Serve with tortillas or over hot cooked rice.