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Mexican Liver

Trusted.Chef's picture
Ingredients
  Lamb liver 1 Pound (450 Grams)
  Seasoned flour 15 Milliliter (1 Tablespoon (Leveled))
  Fat/Oil 2 Ounce (50 Grams)
  Onions 2 , skinned and sliced
  Tomatoes 8 Ounce, skinned and quartered (250 Grams)
  Red pepper 1 , seeded and sliced
  Stock 1⁄2 Pint (300 Milliliter Plus 2 Tablespoon)
  Cornflour 30 Milliliter (2 Tablespoon (Leveled))
  Salt To Taste
  Pepper To Taste
Directions

Wash and dry the liver and cut it into 1-cm (1/2-in) slices.
Toss it in the seasoned flour and fry lightly in the oil in the uncovered pressure cooker over low heat until the liver is just sealed.
Take out the liver and fry the onions, tomatoes and red pepper.
Drain off any fat, and return the liver to the cooker with seasoning and stock.
Put on the lid and bring to high (15 lb) pressure.
Cook for 4 minutes.
Reduce pressure quickly.
Put the liver and vegetables in a hot casserole and keep it warm.
Blend the cornflour to a smooth cream with a little cold water and stir in some of the hot stock.
Add the mixture to the cooker and bring the gravy to the boil uncovered, stirring until it thickens.
Pour the gravy over the liver mixture.
Serve with creamed potatoes and a green vegetable.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Quick
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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