Liver and Onions

This old-fashioned liver and onions recipe is made just like my mom used to, with the garlic and black pepper both being freshly ground in a molcajete. This dish is a favorite in our home!

Liver and Onions

Where can I eat Liver and Onions?

Here in the States, you can easily find the dish “Liver and Onions” on the menu of some diners. Similarly, in Mexico, you can find it in small eateries called “Fondas”, but most people make the liver at home.

In Mexico, not everyone cooks liver and onions the same way, and the seasonings used can vary from cook to cook. For example, some people add lime juice or bitter orange juice while cooking the liver. Nevertheless, the use of garlic, salt, and pepper for seasoning is pretty standard. Unlike some recipes in the US, flour is not used when cooking liver in Mexico.

In what other ways can you cook Liver?

Like in many other countries, Liver and Onions is the most common way of enjoying liver in Mexico, but we also have other dishes that use liver. In some places, chicharrones are made out of several cuts of offal meat, including liver. We also have liver cooked Mexican-style (“a la Mexicana”), and in Oaxaca, they cook liver in a tomato stew. There is even a recipe in the State of Zacatecas that calls for cooking liver in wine. In addition to beef liver, we also use chicken livers, which can be cooked in stews or added to the rice.

Most of these dishes are quick pan-fried meals; you will hardly find a liver dish in Mexico where the liver is baked in the oven (or cooked with gravy or bacon like in other countries).

Whose sells Liver?

In Mexico, it is common to see whole parts of the cow being sold at the local municipal markets; you can find parts like the head, offal meat (liver, kidneys, tripe, heart, sweetbreads, etc.), and even the cow’s feet. You can also find these cuts at the supermarkets, but sold in small packages.

Here in the states, you can easily find liver at your local supermarkets, usually sold in a small and convenient vacuum-sealed package.

What sides do I serve with liver and onions?

Obviously, mashed potatoes are a great option, but at home, we usually serve the liver with Red Mexican Rice and a salad. Other good options for sides are fried potatoes and steamed squash topped with cheese.

How to make Liver and Onions

SERVES 2

INGREDIENTS:

• 1¼ lb. liver steaks (I like the steaks that are about 3/8^ths of an inch thick)
• 2 garlic cloves
• 6 black peppercorn kernels
• 1 large onion, sliced
• 3 tbsp. canola or vegetable oil
• Salt to taste

NOTES:

Using fresh garlic and peppercorns will render the perfect liver and onions taste. If you don’t have them on hand or do not own a mortar, use ½ tsp. of garlic powder and ¼ tsp. of ground black pepper.

HOW TO MAKE LIVER AND ONIONS:

1. Grind the garlic cloves and black peppercorn kernels in your mortar. Add 1 tablespoon of water after you grind them to form a paste. Spread this paste onto the liver steaks, and season with salt. Set aside.

2. Heat the oil in a large skillet to medium heat, then add the onions and sauté very quickly for about 1-2 minutes. Set aside in a bowl.
3. Reduce the heat and add the liver steaks to the skillet. Cook for 4-5 minutes (depending on the thickness of the liver steaks) until the bottom sides turn a little brown around the edges, then flip to cook on the other side for 3 more minutes.

4. Return the onions to the skillet and stir. Keep cooking until the onions are slightly browned. Serve promptly and enjoy! I love to add some serrano peppers to the skillets while cooking the onions too. But that is a personal preference.

COOK’S EXTRA NOTES:

When cooking liver, there are usually no leftovers (at least in my house!), but if you ever do have leftover liver and onions, you can store it in the fridge for later. While you certainly can reheat it, Liver and Onions even tastes good when cool, especially in a sandwich!

Besides all the benefits that eating liver has, it is also a good option for certain diets, like low carb diets, the keto diet, and diets for diabetics.

LIVER AND ONIONS

This old-fashioned liver and onions recipe is made just like my mom used to, with the garlic and black pepper both being freshly ground in a molcajete. This dish is a favorite in our home!

4.56 from 9 votes

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Course: Main Course

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 2 servings

Calories: 600kcal

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 1¼ lb. liver steaks I like the steaks that are about 3/8ths of an inch thick
• 2 garlic cloves
• 6 black peppercorn kernels
• 1 large onion sliced
• 3 tbsp. canola or vegetable oil
• Salt to taste

Instructions

• Grind the garlic cloves and black peppercorn kernels in your mortar. Add 1 tablespoon of water after you grind them to form a paste. Spread this paste onto the liver steaks, and season with salt. Set aside.
• Heat the oil in a large skillet to medium heat, then add the onions and sauté very quickly for about 1-2 minutes. Set aside in a bowl.
• Reduce the heat and add the liver steaks to the skillet. Cook for 4-5 minutes (depending on the thickness of the liver steaks) until the bottom sides turn a little brown around the edges, then flip to cook on the other side for 3 more minutes.
• Return the onions to the skillet and stir. Keep cooking until the onions are slightly browned. Serve promptly and enjoy! I love to add some serrano peppers to the skillets while cooking the onions too. But that is a personal preference.

Notes

COOK’S EXTRA NOTES:

• When cooking liver, there are usually no leftovers (at least in my house!), but if you ever do have leftover liver and onions, you can store it in the fridge for later. While you certainly can reheat it, Liver and Onions even tastes good when cool, especially in a sandwich!
• Besides all the benefits that eating liver has, it is also a good option for certain diets, like low carb diets, the keto diet, and diets for diabetics.

Nutrition

Calories: 600kcal | Carbohydrates: 17g | Protein: 59g | Fat: 33g | Saturated Fat: 22g | Cholesterol: 780mg | Sodium: 198mg | Potassium: 968mg | Fiber: 1g | Sugar: 2g | Vitamin A: 47905IU | Vitamin C: 8.7mg | Calcium: 32mg | Iron: 14mg

Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!