Tropical Calf's Liver

Tropical Calf's Liver Recipe

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Janice Joy Miller


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 vote
15 Min
15 Min
Stove Top


1 lb
calf's liver, thinly sliced
4 large
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
lime, juiced, divided
1 c
water, as needed

How to Make Tropical Calf's Liver


  • 1Slice the shallots into rings about 1/8" thick, and set aside about 1/4 cup to dice for the garnish.
  • 2Melt 1 tablespoon of butter in a large skillet, and saute the sliced shallots until tender.
  • 3Put 2 cups of Masa in a bowl & add about a half teaspoon of salt. Mix well.
  • 4Sprinkle liver slices with salt and pepper. then dredge in the masa.
  • 5Remove shallots from pan, and melt remaining 2 tablespoons butter.
  • 6Add 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.
  • 7Deglaze the original pan with a quarter cup of water. If necessary, strain out any large or burnt bits. Bring to a boil.
  • 8Dissolve 2 generous tablespoons of mango preserves in the boiling liquid.
  • 9Reduce 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
  • 10To 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.
  • 11Now 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.
  • 12Pinch 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.
  • 13Cook 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.
  • 14Keep fresh tortillas warm by covering with a clean towel. Makes about 8 to 10 fresh tortillas.
  • 15To 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.

Printable Recipe Card

About Tropical Calf's Liver

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: Caribbean
Dietary Needs: Gluten-Free, Wheat Free
Hashtags: #Tropical, #liver