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Mexican Style Liver Recipe
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chili powder||1 1⁄2 Teaspoon|
|Beef liver||1 1⁄2 Pound|
|Hot cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1420 Calories from Fat 282
% Daily Value*
Total Fat 32 g48.7%
Saturated Fat 10.5 g52.7%
Trans Fat 1.2 g
Cholesterol 1881.5 mg
Sodium 2682.1 mg111.8%
Total Carbohydrates 123 g41%
Dietary Fiber 6.1 g24.6%
Sugars 5.8 g
Protein 152 g303.4%
Vitamin A 2344.2% Vitamin C 40.2%
Calcium 10.3% Iron 217.3%
*Based on a 2000 Calorie diet
Reserve 3 tablespoons drippings in skillet; crumble bacon and set aside.
Cook onion and garlic in drippings till onion is tender but not brown, about 5 minutes.
Combine flour, chili powder, and salt.
Cut liver into thin strips; toss in flour mixture to coat.
Add liver to onion in skillet; brown quickly on all sides.
Stir in crumbled bacon, un-drained tomatoes, and whole kernel corn.
Simmer, covered, till mixture is heated through.
Serve over hot cooked rice.