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.
Slice the shallots into rings about 1/8" thick, and set aside about 1/4 cup to dice for the garnish.
Melt 1 tablespoon of butter in a large skillet, and saute the sliced shallots until tender.
Put 2 cups of Masa in a bowl & add about a half teaspoon of salt. Mix well.
Sprinkle liver slices with salt and pepper. then dredge in the masa.
Remove shallots from pan, and melt remaining 2 tablespoons butter.
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.
Deglaze the original pan with a quarter cup of water. If necessary, strain out any large or burnt bits. Bring to a boil.
Dissolve 2 generous tablespoons of mango preserves in the boiling liquid.
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
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.
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.
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.
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.
Keep fresh tortillas warm by covering with a clean towel. Makes about 8 to 10 fresh tortillas.
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.