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MEXICAN LIVER


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  • Author: Jill Baker

Description

This recipe kicks up the traditional liver and onions! A versatile dish that can be eaten alone, with rice, or even inside tacos!


Ingredients

Liver

Flour

Seasoning

Bacon Fat

Onions

Green Peppers

Tomatoes

Hot Water

Chili powder

Peas

Corn

Rice

Cornbread


Instructions

  1. Slice, season, and flour pieces of liver.
  2. Brown in the bacon fat with chopped onion and green pepper.
  3. Add equal amounts of canned tomatoes and hot water.
  4. Add chili powder to taste. Simmer until liver is tender.
  5. Add cooked rice, and then half as much each of cooked peas and corn as of rice.
  6. Serve on hot crisp rounds of corn bread.

Notes

You can use any liver you prefer; chicken, pork, or beef!

Source of VITAMIN A, vitamin B’s, copper, folic acid, selenium, zinc, phosphorus, manganese, magnesium and iron (in an especially bioavailable form). It also contains Coenzyme Q10 (CoQ10). VITAMIN D.

This recipe is brought to you by Baker’s Greens Acres’ very own Jill Baker.