Liver and Onions
This old-fashioned liver and onions recipe is made just like my mom used to, with the garlic and black pepper both being freshly ground in a molcajete. This dish is a favorite in our home!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1¼ lb. liver steaks (I like the steaks that are about 3/8ths of an inch thick)
- 2 garlic cloves
- 6 black peppercorn kernels
- 1 large onion (sliced)
- 3 tbsp. canola or vegetable oil
- Salt to taste
Instructions
- 1
Grind the garlic cloves and black peppercorn kernels in your mortar. Add 1 tablespoon of water after you grind them to form a paste. Spread this paste onto the liver steaks, and season with salt. Set aside.
- 2
Heat the oil in a large skillet to medium heat, then add the onions and sauté very quickly for about 1-2 minutes. Set aside in a bowl.
- 3
Reduce the heat and add the liver steaks to the skillet. Cook for 4-5 minutes (depending on the thickness of the liver steaks) until the bottom sides turn a little brown around the edges, then flip to cook on the other side for 3 more minutes.
- 4
Return the onions to the skillet and stir. Keep cooking until the onions are slightly browned. Serve promptly and enjoy! I love to add some serrano peppers to the skillets while cooking the onions too. But that is a personal preference.