Here’s a simple rule: When you’re dealing with things that people are afraid to eat, tacos are the way to go!

Hence this 2-day recipe for livers, heart, and kidney.

You can use any kind of liver, heart, and kidneys for this recipe-the method is the same-but I used chicken here, since these organ meats are widely available!


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Liver, Heart, and Kidney Tacos

  • Author: Jill Baker
  • Yield: Feeds 4-6 people 1x


Units Scale

Equal Parts, 4 oz. each: Chicken Liver, Heart, and Kidneys

2 Tomatillos, golf ball sized

1 Tomato

3 oz. Dried Mexican Chili Peppers

1 Red Onion

1 Jalapeño Pepper

1/4 Bunch (3 oz.) Cilantro, chopped but not picked

2 Cloves Garlic, minced

3 Limes

Pepper, to taste

1 Tbsp. Vegetable Oil

12 oz. Fresh Corn Tortilla

8 oz. Radishes, sliced

1 While Onion, diced small

Sea Salt


Prep The Ground Meat

Set up the meat grinder, all metal parts from the freezer. Grind the liver, heart, and kidneys on a medium-size (1/4″) plate into a bowl sitting on ice. Mix the meat to combine.

Prep Your Veggies

Cut the tomatillo tomato in half. In a cast-iron pan, cook each half dry until charred black. Remove them, put in a bowl and cover tightly with plastic wrap to steam. Cut the red onion in half, the char and steam the same way. Char the jalapeño on all sides, then wrap in plastic to steam.
For tomatillo, tomato, and jalapeño, scrape off all black matter and seeds and discard. Chop the charred onion.
In a blender, combine half of the cilantro, garlic and charred tomatillo, tomato and red onion. Squeeze in juice of 3 limes and blend until liquefied to make salsa. Season with sea salt and pepper to taste. Set aside.

Cook Your Meat

In a cast-iron pan with vegetable oil, cook off the ground meats. Remove and discard the seeds of the dried Mexican pepper, then chop the pepper and add to meats while cooking. Add 1/2 of the pureed salsa to the meat while it’s cooking. Add water if needed. Cook until the dried pepper is tender. Season with salt, pepper, lime juice, and salsa to taste.

Prep The Tortillas

Lightly oil a nonstick pan. To warm up tortillas, lightly dampen them on one side, then put the damp side down in the pan and cook on low heat.

To Serve

Assemble each tortilla on a large platter with 2 Tbsp. meat mixture in the middle and top with salsa and chopped cilantro. Scatter sliced radishes and diced white onion around the platter.


Feel free to add in your favorite toppings; avocado, cojita cheese, sour cream, spring (green) onion, slaw, etc. The sky’s not the limit! Use the Salsa Verde sauce found here!

Information contained within is an excerpt from The New Charcuterie Cookbook by Jamie Bissonnette. Purchase the book here.