Mexican-style Liver with Caramelized Onions

Ingredients

• 500g (1.1 lb) beef liver, sliced 500g (1.1 lb) beef liver, sliced
• 2 tablespoons lime juice 2 tablespoons lime juice
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 2 tablespoons butter 2 tablespoons butter
• Fresh cilantro, for garnish (optional) Fresh cilantro, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lime juice, minced garlic, ground cumin, paprika, salt, and black pepper. Mix well.
2. 2.
   Add the sliced liver to the marinade and toss to coat. Let it marinate for at least 30 minutes.
3. 3.
   Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the marinated liver slices and cook for about 3-4 minutes per side, or until cooked through. Remove the liver from the skillet and set aside.
4. 4.
   In the same skillet, melt the butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, until they become soft and golden brown, about 15-20 minutes.
5. 5.
   Once the onions are caramelized, return the cooked liver to the skillet and toss gently to combine with the onions. Cook for an additional 2-3 minutes to allow the flavors to meld together.
6. 6.
   Remove from heat and garnish with fresh cilantro, if desired. Serve hot with rice or tortillas.

Treat your ingredients with care...

• Liver — Make sure to slice the liver into thin pieces to ensure even cooking and tenderness.
• Onions — Slice the onions thinly to achieve the desired caramelization. Cooking them slowly over low heat will bring out their natural sweetness.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili powder to the marinade.
• Serve the Mexican-style Liver with Caramelized Onions with a squeeze of fresh lime juice for an extra burst of flavor.
• If you prefer a milder onion flavor, soak the sliced onions in cold water for 10 minutes before cooking to reduce their sharpness.
• Experiment with different herbs and spices in the marinade, such as oregano or smoked paprika, to add your own twist to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving.

Serving advice

Serve the Mexican-style Liver with Caramelized Onions as a main course, accompanied by steamed rice or warm tortillas. Garnish with fresh cilantro for added freshness and color. This dish pairs well with a side of Mexican-style beans or a crisp green salad.

Presentation advice

Arrange the caramelized onions on a serving platter and place the cooked liver slices on top. Garnish with fresh cilantro leaves for an appealing presentation. Serve with a side of rice or tortillas and a colorful salad to create an enticing and vibrant plate.