Photo: Sarah Kaiser/WFIU
Liver and onions is one of my favorite dishes, but for a lot of people, it’s not at all appetizing. Today, I hope to change your mind about liver. We’re going to cook it right — very simply.
I’m using local lamb livers from our friends at Fiedler Farms. Since the animals were treated well, I won’t be cooking the livers all the way through. Stop at medium so the livers are still nice and pink in the middle and very moist.
My best advice for this dish — and for all your home cooking — is to cook over high heat. The sear gives your food a great flavor, and your food won’t stick to it. But be careful to not heat the oil to the point where it smokes. That means the oil has broken down and is indigestible.
Liver & Onions Tacos
- 2 ounces local liver, sliced
- 1/4 onion sliced thin
- Dry dredge of equal parts corn starch and cornmeal, with a pinch of salt and pepper
- 1 heaping tablespoon minced garlic
- 1 jalapeño, sliced
- 4-6 warmed tortilla shells
- Avocados slices
- Fresh pico de gallo
- Sliced cabbage
- sour cream
- Soak liver and onions in milk overnight. This leaches out sulfur from the onions and that iron/organ flavor from the liver.
- Heat the oven to 250 degrees. Wrap flour tortillas in foil and warm them in the oven while you cook the liver and onions.
- Spoon 2 tablespoons of the dry dredge over the liver to cover them.
- Cook on the stove top over high heat. Keep it constantly moving. The liver should be cooked to just under medium – as long as you are using local meat!
- Right before liver is finished cooking, add a heaping tablespoon of minced garlic and jalapeño slices to the hot pan. Cook together to infuse that taste with the liver and onions.
- Serve with avocado, sour cream, fresh pico de gallo, and sliced cabbage. Enjoy!