Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tampico Calves' Liver

  • Level: Easy
  • Yield: 2 servings
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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


  1. 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.
  2. 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.
  3. 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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