25+ Deliciously Easy Mexican Beef Liver Recipes for Every Occasion

When it comes to exploring the rich and diverse flavors of Mexican cuisine, few ingredients are as versatile and nutrient-dense as beef liver.

Packed with protein, iron, and essential vitamins, beef liver is a staple in traditional Mexican dishes, often prepared in flavorful, mouthwatering ways that will surprise even the most skeptical of eaters.

From sizzling sautés to rich, smoky stews, beef liver plays a key role in many classic Mexican recipes.

If you’re looking to expand your culinary repertoire and incorporate organ meats into your meals, these 25+ Mexican beef liver recipes offer an exciting variety of preparations that bring together the bold, vibrant flavors of Mexican cooking.

Whether you’re cooking for a family meal or preparing a special dish to impress guests, there’s a recipe in this list for every occasion.

So, get ready to explore the bold and savory world of Mexican beef liver, where each recipe highlights the unique blend of spices, herbs, and cooking techniques that define this incredible cuisine.

25+ Deliciously Easy Mexican Beef Liver Recipes for Every Occasion

Mexican beef liver recipes are a delicious and healthy way to incorporate this often-underappreciated ingredient into your meals.

From the smokiness of mole poblano to the tangy freshness of pickled onions, the endless combinations of spices and fresh ingredients make beef liver an exciting and flavorful component in Mexican dishes.

These 25+ recipes prove that organ meats can be both nutritious and irresistibly tasty.

By experimenting with these dishes, you’ll discover how beef liver can be transformed into a showstopping centerpiece that will delight your taste buds and open up a whole new world of cooking possibilities.

So, grab your ingredients, fire up the stove, and get ready to explore the bold flavors of Mexican beef liver!

Mexican-style Beef Liver Tacos

This recipe transforms traditional beef liver into a flavorful filling for tacos. The liver is marinated in a combination of citrus juices, herbs, and spices, then sautéed to perfection and served in warm corn tortillas with fresh toppings. It’s a deliciously hearty and nutritious meal that introduces a rich, smoky flavor to the taco world.

Ingredients:

• 1 lb beef liver, sliced into thin strips
• 2 tbsp fresh lime juice
• 2 tbsp fresh orange juice
• 2 cloves garlic, minced
• 1 tbsp cumin powder
• 1 tbsp chili powder
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• 1 small onion, thinly sliced
• 1 fresh jalapeño, sliced (optional)
• 1/2 cup chopped cilantro
• 8 small corn tortillas

Instructions:

1. In a large bowl, combine the lime juice, orange juice, garlic, cumin powder, chili powder, paprika, salt, and pepper. Mix well.
2. Add the sliced beef liver to the bowl and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated liver strips and sauté for 3-5 minutes, stirring occasionally, until the liver is browned and cooked through.
4. Remove the liver from the skillet and set aside.
5. In the same skillet, add the sliced onions and jalapeños (if using), cooking until softened and lightly caramelized, about 5-7 minutes.
6. Warm the corn tortillas on a dry skillet over medium heat for 1-2 minutes on each side.
7. To assemble the tacos, layer the sautéed beef liver, caramelized onions, and jalapeños on each tortilla. Top with chopped cilantro and serve.

These beef liver tacos offer an adventurous take on a classic dish, infusing a smoky, citrusy flavor into every bite. The tender liver paired with the caramelized onions and fresh cilantro creates a perfect balance of flavors. Whether you’re familiar with offal or a beginner, this recipe provides a satisfying and nutritious way to enjoy beef liver in a familiar taco format. It’s an excellent meal for taco night that’s both flavorful and packed with nutrients!

Beef Liver with Mexican Red Sauce (Hígado en Salsa Roja)

Beef liver cooked in a spicy and tangy Mexican red sauce is a comforting and bold dish that captures the essence of Mexican home cooking. This recipe features tender slices of liver simmered in a rich tomato-based sauce made with dried chiles, garlic, and a touch of vinegar, resulting in a deep and smoky flavor profile.

Ingredients:

• 1 lb beef liver, sliced into strips
• 3 dried guajillo chiles, seeds and stems removed
• 2 dried pasilla chiles, seeds and stems removed
• 3 medium tomatoes, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tbsp vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat a dry skillet over medium heat and toast the guajillo and pasilla chiles for about 2 minutes, turning them occasionally to avoid burning. Once toasted, transfer them to a bowl and cover them with warm water. Let them soak for 10-15 minutes.
2. In the same skillet, heat the vegetable oil and sauté the onions and garlic until softened, about 5 minutes.
3. Add the chopped tomatoes and cook until softened and slightly caramelized, about 7 minutes.
4. Blend the soaked chiles, cooked tomatoes, onion, garlic, vinegar, cumin, oregano, and a pinch of salt and pepper until smooth.
5. Return the sauce to the skillet and bring to a simmer over medium heat. Let it cook for 5-7 minutes to deepen the flavors.
6. Season the beef liver strips with salt and pepper. Add the liver to the sauce and simmer for 5-7 minutes, or until the liver is tender and fully cooked.
7. Garnish with fresh cilantro and serve with rice or warm tortillas.

The bold and smoky flavors of this Mexican-style beef liver dish are a great way to experience the rich and hearty taste of organ meats. The red sauce, made from dried chiles and tomatoes, adds a deep and flavorful base that complements the liver perfectly. Paired with rice or tortillas, this dish provides a satisfying meal that’s both flavorful and packed with nutrients. It’s a great choice for those looking to try something new and adventurous in their Mexican culinary journey.

Beef Liver and Potato Skillet (Hígado con Papas)

A quick and easy one-pan meal, this Beef Liver and Potato Skillet combines tender beef liver with golden, crispy potatoes for a hearty and satisfying meal. The liver is seasoned with a mix of herbs and spices, then sautéed alongside diced potatoes, onions, and bell peppers. This dish is comforting and flavorful, perfect for a cozy dinner.

Ingredients:

• 1 lb beef liver, cut into bite-sized pieces
• 2 medium potatoes, peeled and diced
• 1 bell pepper, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp chili powder
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook until golden and crispy, about 10-12 minutes. Stir occasionally to ensure even cooking. Remove the potatoes from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the onions, bell pepper, and garlic until softened, about 5-7 minutes.
3. Add the beef liver pieces to the skillet and season with cumin, paprika, thyme, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the liver is browned and cooked through.
4. Return the crispy potatoes to the skillet and toss everything together. Let it cook for an additional 2-3 minutes to allow the flavors to meld.
5. Garnish with fresh parsley and serve hot.

This Beef Liver and Potato Skillet is an easy and comforting dish that brings together tender liver and crispy potatoes for a satisfying and flavorful meal. The spices add a layer of depth to the liver, while the potatoes provide a perfect contrast in texture. This recipe is a great introduction to cooking liver, as it’s simple yet rich in taste. It’s a great weeknight dinner that provides a balance of protein, vegetables, and hearty flavors.

Mexican Beef Liver Stew (Sopa de Hígado a la Mexicana)

This hearty Mexican beef liver stew is a delicious and filling dish perfect for chilly evenings. The liver is simmered in a rich, flavorful broth made with tomatoes, garlic, onions, and a variety of spices. Paired with vegetables like carrots and potatoes, this stew offers a savory combination of textures and flavors, making it a nourishing and satisfying meal.

Ingredients:

• 1 lb beef liver, sliced into small cubes
• 2 medium tomatoes, chopped
• 1 medium carrot, sliced
• 2 medium potatoes, peeled and diced
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tsp chili powder
• 1 bay leaf
• 4 cups beef broth or water
• 1 tbsp vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and garlic and sauté until softened, about 5 minutes.
2. Add the chopped tomatoes, cumin, oregano, chili powder, and bay leaf. Stir and cook for an additional 3 minutes, allowing the flavors to blend.
3. Add the cubed beef liver to the pot and cook for 5-7 minutes, stirring occasionally, until the liver is lightly browned.
4. Pour in the beef broth or water and bring the stew to a boil. Reduce the heat and let it simmer for 20 minutes, allowing the liver to cook through and the flavors to meld.
5. Add the sliced carrots and diced potatoes, then continue simmering for another 20-25 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste. Garnish with freshly chopped cilantro before serving.

This Mexican beef liver stew is a comforting and nourishing meal that showcases the rich flavors of beef liver paired with the freshness of tomatoes and the heartiness of vegetables. The stew’s spices and herbs give it a distinctly Mexican flair, while the tender liver and vegetables create a satisfying dish that can be enjoyed on its own or with warm tortillas. It’s an excellent way to enjoy organ meats in a flavorful and wholesome dish that the whole family can enjoy.

Beef Liver Picadillo (Picadillo de Hígado)

Beef liver picadillo is a savory Mexican dish that combines chopped beef liver with a flavorful mix of vegetables, spices, and raisins for a touch of sweetness. The liver is cooked with onions, garlic, potatoes, carrots, and bell peppers, creating a rich, aromatic mixture that can be served over rice or with tortillas for a complete meal.

Ingredients:

• 1 lb beef liver, finely chopped
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 medium potatoes, peeled and diced
• 1 medium carrot, diced
• 2 cloves garlic, minced
• 1/4 cup raisins
• 1/4 cup almonds, chopped (optional)
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 2 tbsp tomato paste
• 1/2 cup beef broth or water
• 2 tbsp vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or tortillas, for serving

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions, bell pepper, garlic, and carrots, and sauté until softened, about 5-7 minutes.
2. Add the diced potatoes and cook for an additional 5 minutes, stirring occasionally to prevent sticking.
3. Stir in the cumin, cinnamon, paprika, and chili powder, followed by the tomato paste. Cook for 2-3 minutes to toast the spices and deepen the flavors.
4. Add the finely chopped beef liver to the skillet and cook for 5-7 minutes, stirring frequently until the liver is browned.
5. Pour in the beef broth or water, raisins, and chopped almonds (if using). Stir to combine and bring the mixture to a simmer. Let it cook for 10-15 minutes, until the vegetables are tender and the flavors have melded together.
6. Season with salt and pepper to taste. Serve hot over rice or with warm tortillas and garnish with freshly chopped cilantro.

Beef liver picadillo is a flavorful, sweet, and savory dish that’s full of depth. The combination of vegetables, spices, and the addition of raisins and almonds adds complexity to the liver, balancing its rich taste with sweetness and texture. This dish is a great introduction to cooking with liver, offering an approachable way to enjoy offal. Whether served with rice or tortillas, this picadillo makes for a hearty, comforting meal that’s perfect for a family dinner.

Grilled Beef Liver with Mexican Salsa Verde

Grilled beef liver with Mexican salsa verde offers a smoky, charred flavor from the grill combined with the bright, tangy taste of a fresh green salsa. This dish is simple yet packed with flavor, allowing the natural richness of the liver to shine while being complemented by the vibrant and refreshing salsa. It’s a unique way to prepare beef liver with a Mexican twist.

Ingredients:

• 1 lb beef liver, sliced into 1/2-inch thick strips
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup salsa verde (store-bought or homemade)
• 1/2 onion, finely chopped
• 1 small avocado, sliced (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the grill to medium-high heat. Brush the beef liver strips with olive oil and season with salt and pepper on both sides.
2. Place the liver on the grill and cook for 3-4 minutes on each side, or until the liver is charred on the outside and cooked to your desired level of doneness.
3. While the liver is grilling, prepare the salsa verde by mixing it with the chopped onions and a pinch of salt in a small bowl.
4. Once the liver is done, remove it from the grill and let it rest for a few minutes.
5. Serve the grilled beef liver with a generous spoonful of salsa verde on top. Garnish with sliced avocado and cilantro, and serve with lime wedges on the side.

Grilled beef liver with salsa verde is a vibrant and flavorful dish that takes advantage of the smoky grilling technique and the fresh, zesty flavors of a tangy green salsa. The charred beef liver pairs perfectly with the bright salsa and cool avocado, creating a refreshing and satisfying meal. This dish is perfect for a summer cookout or a quick dinner that brings a Mexican flair to the grill. It’s a great way to enjoy beef liver in a light, fresh, and tasty format.

Mexican Beef Liver with Nopalitos (Hígado con Nopales)

In this dish, tender beef liver is paired with nopalitos (cactus pads), a staple in Mexican cuisine, to create a unique, flavorful, and healthy meal. The liver is cooked with onions, garlic, and tomatoes, and then combined with sautéed nopalitos, creating a vibrant and nutritious dish. The combination of earthy, slightly tangy nopalitos with the richness of the beef liver makes this a truly memorable meal.

Ingredients:

• 1 lb beef liver, sliced into strips
• 2 medium nopalitos (cactus pads), cleaned and sliced into strips
• 1 medium onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 tbsp lime juice
• Fresh cilantro, for garnish
• Warm tortillas, for serving

Instructions:

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced beef liver and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onions and garlic, cooking until softened, about 5 minutes.
3. Add the chopped tomatoes, cumin, oregano, salt, and pepper. Stir and cook for another 5 minutes until the tomatoes soften and the mixture becomes aromatic.
4. Meanwhile, heat another skillet over medium heat and lightly sauté the nopalitos for about 5 minutes, until they soften and release some of their moisture.
5. Once the tomatoes are soft, add the cooked liver back into the skillet, followed by the sautéed nopalitos. Stir everything together and let it cook for another 3-4 minutes.
6. Add lime juice and adjust seasoning with salt and pepper. Garnish with fresh cilantro.
7. Serve hot with warm tortillas.

This Mexican beef liver with nopalitos is an excellent example of how vibrant, nutrient-dense ingredients can be combined to create a meal that is both satisfying and healthy. The mild tanginess of the nopalitos beautifully complements the richness of the beef liver, and the addition of lime and cilantro adds freshness to the dish. It’s a fantastic way to introduce nopalitos into your diet while enjoying the deep flavors of beef liver. This dish is perfect for anyone seeking a nutritious, flavorful meal that showcases the best of Mexican ingredients.

Beef Liver in Mexican Mole Sauce (Hígado en Mole)

Beef liver cooked in rich, smoky Mexican mole sauce creates an unforgettable dish filled with deep, complex flavors. The liver absorbs the rich mole sauce made from a blend of chiles, chocolate, and spices, resulting in a tender, flavorful dish that’s perfect for special occasions or a comforting dinner. Serve it with rice or tortillas to fully appreciate the mole’s depth.

Ingredients:

• 1 lb beef liver, sliced into strips
• 1/2 cup mole paste (store-bought or homemade)
• 2 tbsp vegetable oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1/4 cup chicken or beef broth
• 1 tbsp sesame seeds, toasted (for garnish)
• Fresh cilantro, for garnish
• Warm tortillas or rice, for serving

Instructions:

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
2. Add the chopped tomatoes and cook for an additional 5 minutes, until the tomatoes soften.
3. Stir in the mole paste and cook for 2-3 minutes, allowing the flavors to meld together.
4. Add the beef broth and stir well, creating a smooth sauce. Bring the mixture to a simmer and cook for 5-7 minutes, letting the mole sauce thicken.
5. Season the beef liver with salt and pepper, then add it to the skillet. Stir to coat the liver with the mole sauce, then cover and cook for 6-8 minutes, or until the liver is cooked through and tender.
6. Garnish the dish with toasted sesame seeds and fresh cilantro before serving.
7. Serve with warm tortillas or rice to soak up the delicious mole sauce.

Beef liver in mole is an indulgent and flavorful dish that pairs the earthiness of the liver with the deep, smoky richness of mole sauce. The combination of spices, chocolate, and chiles in the mole creates a complex sauce that elevates the liver and brings out its natural flavors. This dish is a great choice for anyone looking to enjoy a traditional Mexican delicacy with a twist. It’s perfect for a family gathering or a festive meal, bringing warmth and depth to the table with every bite.

Beef Liver with Chipotle and Tomatillo Sauce (Hígado con Salsa de Chipotle y Tomatillo)

This recipe offers a smoky and spicy take on beef liver, with a flavorful chipotle and tomatillo sauce that perfectly complements the richness of the liver. The sauce, made with roasted tomatillos, chipotle peppers, and garlic, creates a smoky depth of flavor that is both bold and slightly tangy. The liver is simmered in the sauce, soaking up its bold flavors for a truly mouthwatering dish.

Ingredients:

• 1 lb beef liver, sliced into strips
• 4 tomatillos, husked and chopped
• 2 chipotle peppers in adobo sauce
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 1 tbsp vegetable oil
• 1 tsp ground cumin
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a small saucepan, heat the vegetable oil over medium heat. Add the chopped onions and garlic, cooking until softened, about 5 minutes.
2. Add the tomatillos and cook until they soften and release their juices, about 7 minutes.
3. Add the chipotle peppers and cumin, stirring well to combine. Let the mixture cook for an additional 2 minutes to deepen the flavors.
4. Pour in the chicken broth and bring the sauce to a simmer. Let it cook for 10 minutes, until the tomatillos break down and the sauce thickens slightly.
5. Use an immersion blender or a regular blender to purée the sauce until smooth. Season with salt and pepper to taste.
6. In a large skillet, heat the vegetable oil over medium-high heat and add the sliced beef liver. Cook for 3-4 minutes, browning on both sides.
7. Pour the chipotle-tomatillo sauce over the liver and simmer for 5-7 minutes, allowing the liver to absorb the sauce and become tender.
8. Garnish with fresh cilantro and serve with lime wedges on the side.

Beef liver with chipotle and tomatillo sauce is a smoky, spicy, and tangy dish that adds complexity to the flavor of the liver. The roasted tomatillos lend a fresh, slightly tart taste that balances the heat of the chipotle peppers, creating a rich sauce that complements the richness of the liver. This dish is a great option for anyone looking to experience a bold and flavorful Mexican-inspired meal. Whether served with rice, tortillas, or vegetables, it’s sure to be a hit at any dinner table.

Beef Liver with Mexican Pickled Red Onions (Hígado con Cebollas Moradas en Escabeche)

Beef liver with pickled red onions brings together the deep richness of liver with the bright, tangy flavor of marinated onions. The sharp acidity of the onions cuts through the richness of the liver, providing a delightful contrast. This dish is a delicious blend of savory and sour, and the pickled onions give it a refreshing kick that elevates the entire meal.

Ingredients:

• 1 lb beef liver, sliced into strips
• 1/2 onion, thinly sliced
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Fresh cilantro, for garnish

Instructions:

1. Start by preparing the pickled onions. In a small saucepan, combine the apple cider vinegar, water, sugar, salt, and black pepper. Heat over medium heat until the sugar dissolves, and the mixture starts to simmer.
2. Add the thinly sliced red onions to the saucepan, stirring to coat. Remove from heat and set aside to cool and marinate for about 15-20 minutes.
3. While the onions are pickling, heat the vegetable oil in a large skillet over medium-high heat. Add the beef liver slices and cook for 4-5 minutes, turning occasionally until browned and cooked to your desired level of doneness.
4. Add the minced garlic, cumin, and chili powder to the skillet, stirring to combine with the liver. Cook for another 2 minutes to allow the spices to toast.
5. Once the liver is cooked, remove it from the skillet and plate. Top with the pickled red onions and garnish with fresh cilantro.
6. Serve with warm tortillas or rice for a complete meal.

Beef liver with pickled red onions is a beautifully balanced dish that pairs the richness of the liver with the sharp tang of the pickled onions. The addition of cumin and chili powder infuses the liver with deep, aromatic flavors, while the marinated onions bring a fresh, zesty element to the dish. This recipe offers a unique way to enjoy beef liver, making it more approachable for those who are not typically fond of organ meats. It’s a perfect meal for anyone looking to experience traditional Mexican flavors in a simple yet exciting way.

Beef Liver with Mexican Corn and Poblano (Hígado con Elote y Poblano)

Beef liver with Mexican corn and poblano peppers is a hearty and vibrant dish, featuring tender liver paired with sweet corn and the mild heat of poblano peppers. The dish is seasoned with classic Mexican spices, creating a perfect harmony of flavors and textures. This combination makes for a nutritious and flavorful meal, ideal for a comforting dinner or a special occasion.

Ingredients:

• 1 lb beef liver, sliced into strips
• 2 fresh poblano peppers, roasted, peeled, and sliced
• 1 cup fresh or frozen corn kernels
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 tbsp vegetable oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Begin by roasting the poblano peppers. Place them on a grill or directly on the flame of a gas stove, turning occasionally, until the skin is charred. Place the peppers in a bowl, cover with a towel, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and slice them into strips.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and garlic, cooking for 4-5 minutes until softened and fragrant.
3. Add the beef liver strips to the skillet and cook for 5-7 minutes, turning occasionally, until browned and cooked through. Season with salt, pepper, cumin, and paprika.
4. Stir in the corn kernels and roasted poblano pepper strips, and cook for an additional 3-4 minutes, until everything is heated through and combined.
5. Remove from heat and garnish with fresh cilantro and lime wedges on the side.
6. Serve with warm tortillas or rice for a complete meal.

This Beef Liver with Corn and Poblano is a beautifully layered dish that combines the earthiness of the liver with the sweetness of corn and the smoky heat of the roasted poblano peppers. The cumin and paprika enhance the flavors, making each bite a satisfying and savory experience. The dish is balanced, rich in protein, and offers a wonderful introduction to cooking with beef liver for those new to organ meats. Paired with rice or tortillas, it’s a perfect dish for any occasion, bringing together vibrant Mexican ingredients in a simple yet delicious way.

Beef Liver with Mexican Garlic Sauce (Hígado en Salsa de Ajo)

This recipe features beef liver cooked in a rich, aromatic garlic sauce, infused with traditional Mexican flavors. The sauce, made with garlic, lime, and a touch of chili, perfectly complements the tender, juicy liver, creating a dish that is full of flavor and depth. The simplicity of the ingredients allows the natural flavors of the liver to shine, making it a quick yet impressive meal.

Ingredients:

• 1 lb beef liver, sliced into strips
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 cup chicken broth
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 2-3 minutes, until fragrant and golden brown.
2. Add the sliced beef liver to the skillet, cooking for 5-7 minutes, turning occasionally, until browned and cooked to your desired level of doneness.
3. Stir in the lime juice, cumin, and chili powder, seasoning with salt and pepper. Add the chicken broth and bring the mixture to a simmer, allowing the sauce to reduce slightly and thicken, about 5 minutes.
4. Once the sauce has thickened, remove from heat and plate the liver.
5. Garnish with freshly chopped parsley and serve with lime wedges on the side.
6. Serve with rice or tortillas to soak up the flavorful garlic sauce.

Beef liver with garlic sauce is a simple yet flavorful dish that highlights the natural richness of the liver, enhanced by the boldness of garlic and lime. The combination of cumin and chili adds a subtle warmth to the dish, making it wonderfully aromatic. The rich sauce adds depth, turning this straightforward recipe into something truly special. This dish is perfect for anyone seeking a quick, savory meal with authentic Mexican flavors. It’s a great option for those looking to introduce liver into their cooking repertoire in an easy and approachable way.

Beef Liver with Mexican Mole Poblano and Plantains (Hígado en Mole Poblano con Plátanos)

Beef liver with mole poblano and sweet plantains combines the rich flavors of the liver with the deep, smoky, and slightly sweet mole sauce. The dish is elevated with the addition of caramelized plantains, adding a contrast of sweetness that perfectly complements the earthy richness of the liver and the bold flavors of the mole. This dish offers a sophisticated yet comforting experience, ideal for a celebratory meal or a special occasion.

Ingredients:

• 1 lb beef liver, sliced into strips
• 2 ripe plantains, peeled and sliced
• 1 cup mole poblano sauce (store-bought or homemade)
• 1/4 cup vegetable oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the sliced plantains and cook for 3-4 minutes per side until golden brown and caramelized. Remove the plantains from the skillet and set aside.
2. In the same skillet, add the chopped onion and garlic, and cook until softened, about 5 minutes.
3. Add the beef liver strips to the skillet and cook for 4-5 minutes, turning occasionally, until browned and cooked through. Season with salt and pepper.
4. Pour in the mole poblano sauce and chicken broth, stirring to combine. Let the sauce simmer for 5-7 minutes, allowing the liver to soak up the flavors and the sauce to thicken.
5. Add the caramelized plantains back into the skillet and stir gently to combine with the mole sauce and liver. Simmer for an additional 2 minutes to allow the flavors to meld.
6. Garnish with fresh cilantro and serve with lime wedges on the side.

Beef liver with mole poblano and plantains is an extraordinary dish that brings together a complex range of flavors and textures. The richness of the liver is perfectly balanced by the smoky depth of mole poblano, while the sweet plantains add an unexpected and delightful contrast. The result is a dish that feels both indulgent and comforting, showcasing the beauty of Mexican cuisine through a harmony of flavors. This meal is ideal for anyone looking to try a special, celebratory dish with a distinct Mexican flair.

Mexican Beef Liver with Roasted Tomatillo Salsa (Hígado con Salsa de Tomatillo Asada)

This Mexican beef liver with roasted tomatillo salsa is a vibrant and fresh take on liver, with the tangy and slightly smoky flavor of roasted tomatillos elevating the dish. The liver is seared to perfection, and the roasted salsa, made with tomatillos, garlic, and serrano chiles, brings a delightful heat and acidity to complement the rich, tender liver. This dish is perfect for anyone who loves bold flavors and enjoys exploring the savory side of Mexican cuisine.

Ingredients:

• 1 lb beef liver, sliced into strips
• 4 tomatillos, husked and roasted
• 1-2 serrano chiles, roasted (or to taste)
• 2 cloves garlic, roasted
• 1/4 cup cilantro, chopped
• 1 tbsp vegetable oil
• Salt and pepper, to taste
• 1/4 cup chicken broth
• Lime wedges, for serving

Instructions:

1. Roast the tomatillos, serrano chiles, and garlic by placing them on a baking sheet and broiling them in the oven for about 5-7 minutes, turning occasionally, until the skin is charred and blistered.
2. Place the roasted tomatillos, chiles, and garlic in a blender or food processor, and blend until smooth. Add the chopped cilantro and season with salt to taste. Set aside.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced beef liver and cook for 4-5 minutes per side, or until browned and cooked through.
4. Once the liver is done, pour the roasted tomatillo salsa over the liver and simmer for 3-4 minutes, allowing the flavors to meld together and the sauce to heat up.
5. Season with salt and pepper to taste.
6. Serve the liver with lime wedges on the side and garnish with fresh cilantro.

Beef liver with roasted tomatillo salsa is a zesty and flavorful dish that pairs the richness of liver with the bright, smoky flavor of the salsa. The heat from the serrano chiles and the acidity of the roasted tomatillos add layers of complexity, making each bite exciting and satisfying. This dish is perfect for anyone looking to try something new with beef liver and add a touch of Mexican authenticity to their meals. Serve it with rice or tortillas to soak up the tangy salsa, and you have a meal full of vibrant flavors and textures.

Mexican Beef Liver with Spinach and Pomegranate (Hígado con Espinacas y Granada)

This dish pairs beef liver with nutritious spinach and a refreshing pop of pomegranate seeds, creating a unique and healthy Mexican-inspired meal. The tender beef liver is cooked with garlic and onion, then mixed with fresh spinach, which wilts into the liver’s natural juices. The addition of pomegranate seeds adds a burst of sweetness and color, making it a delightful and visually appealing dish.

Ingredients:

• 1 lb beef liver, sliced into strips
• 2 cups fresh spinach, washed
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup pomegranate seeds
• 1 tbsp vegetable oil
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the beef liver slices to the skillet and cook for 4-5 minutes on each side, until browned and cooked to your desired level of doneness. Season with cumin, salt, and pepper.
3. Once the liver is cooked, add the fresh spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach wilts and mixes with the liver juices.
4. Remove from heat and stir in the pomegranate seeds.
5. Garnish with fresh cilantro and serve with lime wedges on the side.

Beef liver with spinach and pomegranate is a nutritious, colorful, and delicious dish that balances savory, earthy flavors with fresh, sweet elements. The spinach adds a healthy boost to the liver, while the pomegranate seeds offer a burst of sweetness and a beautiful contrast in texture. This dish is perfect for anyone looking for a light, yet flavorful way to enjoy beef liver. The refreshing pomegranate seeds make it an especially great choice for those who want to add a little sweetness and complexity to the richness of liver. Serve it with rice or tortillas for a complete meal.

Note: More recipes are coming soon!