Liver and onions: a classic comfort food that evokes strong opinions. Some shy away from its perceived "gamey" taste, while others consider it a beloved family favorite. But before you dismiss it, let's explore the potential of this surprisingly versatile dish. Prepared correctly, liver is incredibly tender and flavorful, offering a rich source of iron and other essential nutrients. The sweet and savory balance achieved with caramelized onions creates a depth of taste that's both comforting and satisfying. This recipe focuses on maximizing the liver's delicate flavor and minimizing any unpleasant "off-notes."
Forget tough, overcooked liver – this recipe will guide you to juicy perfection. We'll walk you through selecting the best liver, expertly preparing it, and achieving perfectly caramelized onions. The result? A dish so delicious, it might just change your mind about liver and onions. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions and create a truly unforgettable meal.
Tools Needed
- Knife
- Cutting board
- Blender
- Pan
- Colander
- Kitchen paper
- Mortar and pestle (optional)
Ingredients
- Beef liver: 1 kg
- Onion: 1
- Garlic: 1 clove
- Serrano chilies: 3
- Pepper: to taste
- Tomatillos: 450 grams
- Chile de árbol: 13
- Salt: to taste
- Oil
- Cilantro: to taste
- Lemon juice: to taste
- Tortillas
Step-by-Step Instructions
Step 1. Prepare the Liver and Marinade
- Slice the beef liver into strips.
- Marinate the liver in tomatillo milk for at least one hour. This helps remove any strong smell and tenderizes the liver.
- Drain the liver and pat it dry with kitchen paper.
Step 2. Make the Sauce and Roast Chilis
- Roast the chile de árbol chilis until toasted. Then, remove them to cool slightly.
- Blend the tomatillos, roasted chilis, garlic, and salt in a blender until smooth.
Step 3. Cook the Liver and Onions
- Heat oil in a pan and fry the liver until cooked through.
- Add sliced onions, garlic, and serrano chilies to the pan, along with pepper and salt to taste. Cook until the onions are softened and the chilies are slightly charred.
Step 4. Serve and Garnish
- Serve the liver with onions over warm tortillas. Garnish with cilantro and a squeeze of lemon juice, if desired.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Marinating the liver in milk for at least one hour removes the strong smell and makes it very tender.
- Wash the tomatillos thoroughly before using them.
Nutrition
- N/A
FAQs
1. What type of liver is best for this recipe?
Beef liver is most commonly used for liver and onions, but you can also use calf or lamb liver. Choose liver that's dark red, firm, and free of blemishes.
2. How do I prevent the liver from being tough?
Don't overcook it! Overcooked liver is tough and dry. Cook it just until it's tender and no longer pink inside. A quick sear followed by gentle simmering is key.
3. Can I make this recipe ahead of time?
Yes! Liver and onions reheats well. You can prepare it a day or two in advance and store it in the refrigerator. Reheat gently on the stovetop or in the microwave.
This liver and onions recipe delivers a comforting and flavorful meal that's easier to make than you might think. With a few simple steps and readily available ingredients, you can create a dish that's both satisfying and impressive. Enjoy your delicious and perfectly cooked liver and onions!