Here is yet another great ascension dish — made with liver (a super food), 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 calves livers from Sprouts. 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.
Make sure you cook the liver over high heat. The sear gives your food a great flavor, and your food won’t stick to it. Be sure not to overheat the oil. That means the oil has broken down and is indigestible.
Liver & Onions Tacos
Ingredients:
2 ounces local liver, sliced (calves or lamb’s liver is the best)
1/4 onion sliced thin
Dry dredge of equal parts rice and almond flour, with a pinch of salt and pepper
1 heaping tablespoon minced garlic
1 jalapeño, sliced
4-6 warmed tortilla shells (if you don’t want flour or corn, rice tortillas are awesome!)
Avocados slices (optional)
Fresh pico de gallo
chopped romaine lettuce
sour cream (or organic Greek yogurt is a nice substitute)
cilantro sprigs (for a dash of flavor!)
Cooking Directions
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 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 organic garlic and jalapeño slices to the hot pan. Cook together to infuse that taste with the liver and onions.
Serve with avocado, sour cream (or Greek yogurt), fresh pico de gallo, and chopped romaine lettuce. Enjoy!
Be the first to comment