mexican liver

Name: Mexican Liver
Prep time: 30 min
Cook time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1/2 pound(s) bacon; 2 pound(s) sliced beef liver; - seasoned flour,for coating liver; 1 medium onion ,sliced thin; 1 medium red pepper,sliced thin; 1 can(s) bout a pound can diced tomatoes; 1 can(s) [use tomato can] hot water; - chili powder, to taste; 1 1/2 cup(s) cooked rice; 3/4 cup(s) both cooked peas and corn; - wedge of cornbread per serving

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20 Pinches

Diane Eldridge

born in Traverse City Mich now in Chattanooga, TN

Updated on Feb 23, 2011

this to is my older sisters recipe and in stevens family cookbook but i have made changes to it more to my liking both her recipe and mine are both good

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prep time 30 Min

cook time 45 Min

method ---

yield 6-8 serving(s)

Ingredients

1/2 pound bacon
2 pounds sliced beef liver
- seasoned flour,for coating liver
1 medium onion ,sliced thin
1 medium red pepper,sliced thin
1 can bout a pound can diced tomatoes
1 can [use tomato can] hot water
- chili powder, to taste
1 1/2 cups cooked rice
3/4 cup both cooked peas and corn
- wedge of cornbread per serving

How To Make mexican liver

Step 1

cut bacon into small pieces fry over med heat til crisp emove from pan drain on paper towel set aside

Step 2

cur liver into bite size pieces coat with seasoned [salt,pepper,garlic powder,onion powder,]flour in bacon grease with onions and red pepper
Step 3

add tomatoes and hot water stir well add chil powder[i use bout 1 1/2 t] cook and stir til liver is fork tender
Step 4

add rice,peas and corn heat til hot
Step 5

serve over wedge of cornbread
Step 6

this is very good with a mixed fruit salad
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