Beef Liver Mexican Style

Beef Liver Mexican Style
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 1 lb
    (450 g)

    beef liver cut in thin strips

  • 1

    minced, garlic clove

  • 1

    chopped onion

  • 1

    green pepper, cut in strips

  • 1

    red pepper, cut in strips

  • 1/2 cup
    (125 mL)


  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 7 1/2 oz
    (213 mL)

    tomato sauce

  • 1 tsp.
    (5 mL)

    dried oregano

  • 1/2 tsp.
    (3 mL)

    cayenne pepper

  • 1/2 tsp.
    (3 mL)

    chili powder


Flour the liver strips and shake off the excess flour.

Heat the oil in a large skillet and brown the liver for about 4 minutes, or until the strips are a light golden brown. Set aside.

In the same skillet, cook the garlic, onion and Cayenne pepper 2 to 3 minutes.

Add the tomato sauce, oregano, cayenne pepper and chili powder. Continue cooking for 5 minutes.

Add the liver and mix.

Heat 2 minutes and serve on noodles or with rice.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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