Tampico Calves' Liver

Yield:
2 servings
Level:
Easy
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, julienned
  • 1/2 teaspoon salt
  • 5 garlic cloves, slivered
  • 1/2 jalapeno chile, stemmed, seeded and julienned
  • 2 Roma tomatoes, cored, seeded and julienned
  • 12 green olives, pitted and julienned
  • 3 tablespoons red wine vinegar
  • 3/4 cup chicken stock
  • 1 tablespoon cold unsalted butter
  • 1 tablespoon vegetable oil
  • 2 (6-ounce) slices calves' liver, about 1/2 inch thick
Directions
  • Heat the olive oil in a large skillet over medium-high heat. Saute the onions with the salt until well caramelized, 8 to 10 minutes. Add the garlic and saute 2 to 3 minutes longer to soften.

  • Add the jalapeno, tomatoes, olives and vinegar. Bring to a boil. Pour in the chicken stock, bring back to a boil and simmer 10 minutes. Break the butter into a few pieces and whisk into the sauce. Remove from the heat.

  • Heat the vegetable oil in a large skillet over high heat. Add liver and cook for 3 minutes per side. Then pour in the sauce, bring to a boil and remove from the heat. Serve immediately.


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