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Jalisco




Source of Recipe


the web


Recipe Introduction


Sautéed Liver and Chorizo


List of Ingredients




1 pound chorizo
1 ½ pounds of beef liver, washed and cut into very thin strips
1 large yellow onion, cut into thin rings
6 to 8 cloves of garlic, minced
1 Anaheim chili, seeded and cut into thin rings
1 red bell pepper, seeded and cut julienne
½ cup beef stock, broth or bouillon
½ pound mushrooms, sliced
2 to 3 green onions, chopped, including the greens
¼ cup chopped fresh cilantro
salt and fresh coarse ground black pepper to taste



Recipe



Put the chorizo into a heavy skillet and over a moderate heat, sauté the chorizo, breaking it apart as you work. Remove to a plate and keep warm. In the fat from the chorizo, very lightly sauté the strips of liver. They must still be a bit pink inside. Remove from the skillet with a slotted spoon and set aside with the chorizo. Add a bit of oil to the pan if necessary and sauté the onion, garlic, chili and peppers until hot through, wilted and just beginning to brown. Pour in the bouillon, add the mushrooms, green onions and cilantro and continue to sauté until the mushrooms are tender. Return the chorizo and liver to the skillet and cook only until all is hot through. Season to taste with salt and pepper. This is excellent when served with rice or skillet potatoes.




Serves 4-6.