Mexicali liver and onions
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour, all-purpose |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Paprika |
| 1½ | pounds | Liver, beef; cut in 2\"pieces |
| 3 | Garlic cloves; crushed | |
| 1 | Jalapeno pepper; sliced thin | |
| 3 | tablespoons | Oil, salad; TO 4 tb. |
| 2 | mediums | Onion; sliced |
| 2 | cups | Water; TO 3 cups |
Directions
Combine flour, salt, pepper, and paprika in a plastic bag; add liver and shake until well coated with flour; set aside.
Saute garlic and jalapeno pepper in salad oil until tender. Add lvier, and brown slowly on both sides. Place onion slices on top of liver. Add water; cover and simmer over low heat 30 to 40 minutes, stirring occasionally.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
From: Nancy Coleman Date: 09-27-94