My Mother’s Smothered Liver (Higado encebollado)
Customers, especially men, contact me every once in a while to ask for the recipe for my mother’s smothered liver. I am happy to share it with you. While sautéed onions and crispy bacon are the usual garnishes for the gently pan-fried liver, the pickled jalapeños add a tangy, spicy note.
Ingredients
- 8 ½-inch slices of liver preferably calves’ liver
- 1 quart boiling water
- 1 tablespoon vinegar
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic finely mashed
- Salt and pepper
- Flour as needed
- Bacon grease or oil
Instructions
- Place slices of liver in a large bowl and pour boiling water over them. Allow liver to blanch. When grayish in color, remove from hot water and remove skin from edges of the slices.
- Marinate in mixture of vinegar, Worcestershire, garlic, salt, and pepper for at least 30 minutes.
- Remove liver from marinade and roll in flour.
- Brown in hot fat, then reduce heat and cook over low heat for 10 minutes. Avoid overcooking. Turn once only.
- Serve with fried onions and crisp bacon slices, with pickled serrano peppers on the side if available. If not, pickled canned jalapeño chiles are a must.
Nutrition
Calories: 171kcalCarbohydrates: 6gProtein: 23gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 379mgSodium: 183mgPotassium: 429mgFiber: 1gSugar: 1gVitamin A: 44296IUVitamin C: 3mgCalcium: 28mgIron: 8mg
