Mexican Style Liver
|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|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Canned whole kernel corn||12 Ounce, drained (1 Can)|
|Tortillas/Hot cooked rice||1⁄2 Cup (8 tbs)|
In large skillet cook bacon till crisp.
Drain, reserving 3 tablespoons drippings in skillet.
Crumble bacon; set aside.
Cook onion and garlic in reserved drippings till onion is tender but not brown, about 5 minutes.
Combine flour, chili powder, and salt.
Cut liver into thin strips; toss with flour mixture to coat.
Add liver to onion in skillet; brown quickly on all sides.
Stir in crumbled bacon, undrained tomatoes, and whole kernel com.
Simmer, covered, till mixture is heated through.
Serve with tortillas or over hot cooked rice.