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tropical calf's liver

(1 rating)
earth2joy avatar
Recipe by
Janus Joy Miller
@earth2joy
Friendswood, TX

I love liver of all kinds - probably because I'm an anemic blood bank reject. My body craves iron rich foods - especially liver and black eye peas. I usually keep it simple with liver and onions, but today I thought I'd go all cooking show adventurous with it, and created my own "Chopped" challenge. I love a good competition - especially when I'm the only one playing! It was a "use it up" challenge - a little mango and pineapple, some mango preserves, half a lime, shallots, and a pound of calf liver cut thin. I prefer a thick cut, and I think the recipe would be more gourmet that way.

►
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For tropical calf's liver

  • 1 lb
    calf's liver, thinly sliced
  • 4 lg
    shallots
  • 3 Tbsp
    butter, unsalted
  • 2 c
    masa harina
  • salt and pepper
  • 2 Tbsp
    mango preserves
  • 1/2 c
    fresh pinapple, diced small, divided
  • 1/4 c
    half and half
  • 1/4 c
    fresh mango, diced small
  • 2 Tbsp
    finely chopped parsley
  • 1
    lime, juiced, divided
  • 1 c
    water, as needed

How To Make tropical calf's liver

  • 1
    Slice the shallots into rings about 1/8" thick, and set aside about 1/4 cup to dice for the garnish.
  • 2
    Melt 1 tablespoon of butter in a large skillet, and saute the sliced shallots until tender.
  • 3
    Put 2 cups of Masa in a bowl & add about a half teaspoon of salt. Mix well.
  • 4
    Sprinkle liver slices with salt and pepper. then dredge in the masa.
  • 5
    Remove shallots from pan, and melt remaining 2 tablespoons butter.
  • 6
    Add liver slices and brown on both sides. Transfer browned liver slices to another pan, top with cooked shallots, cover and continue cooking over very low heat.
  • 7
    Deglaze the original pan with a quarter cup of water. If necessary, strain out any large or burnt bits. Bring to a boil.
  • 8
    Dissolve 2 generous tablespoons of mango preserves in the boiling liquid.
  • 9
    Reduce heat and slowly stir in 1/4 cup of half & half, stirring constantly until sauce coats the back of a spoon. Remove from heat, cover and set aside
  • 10
    To make pineapple mango garnish / salsa. Stir together 1/4 cup each of fresh pineapple, fresh mango, chopped shallots, finely chopped parsley, juice of half the lime, and salt to taste. Set aside.
  • 11
    Now make fresh tortillas from the remaining masa. Sprinkle the rest of the lime juice over the masa. There should be about a cup and a half left. Add water a tablespoon at a time, blending with fingers until a soft dough is formed. Dough should not be sticky. If it is, just sprinkle in a little more masa until dough is smooth and pliable.
  • 12
    Pinch off dough about the size of a golf ball and pat between the hands to flatten - or use a tortilla press or rolling pin to form discs about 6 inches in diameter.
  • 13
    Cook each masa disc on a very hot skillet for 10 seconds, then turn over for 10 seconds, and turn one more time. It should take about 5 minutes to make all the tortillas from the remaining masa.
  • 14
    Keep fresh tortillas warm by covering with a clean towel. Makes about 8 to 10 fresh tortillas.
  • 15
    To serve, transfer liver and shallots to a large platter and pour the mango pineapple cream sauce over the top. Spoon fresh mango pineapple salsa around the sides.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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