Liver and Caramelised Onion Tacos

About this recipe

Sautéed beef liver with caramelised onions - a classic, economical guisado from Mexican home cooking. The liver is cooked quickly at high heat with onion, serrano chile and spices, creating an intense, satisfying filling served in corn tortillas.

1. 1

   Cut the liver into 1 cm strips, then into small pieces. Season with salt and pepper and set aside. Cut the onions into thick strips and the chiles into rounds.

   

   💡 Pat the liver dry with kitchen paper before cutting to reduce spattering.

2. 2

   Heat the oil in a large skillet over medium-high heat. Add the onion and crushed garlic. Cook, stirring, for 10–12 minutes until the onion is golden and caramelised.

   

   💡 Don't rush the caramelisation - the sweet depth it adds is what balances the liver.

3. 3

   Turn up the heat to maximum, add the serrano chile and stir-fry for 2 minutes. Add the liver in a single layer and don't stir for 2 minutes so it colours. Flip and cook 2 more minutes.

   

   💡 The liver should be slightly pink inside - overcooked liver becomes rubbery.

4. 4

   Add the cumin and oregano, stir well and cook 1 minute more. Adjust salt. The guisado is ready when the liver no longer runs pink but is still juicy.

   
5. 5

   Warm the tortillas on a griddle and serve the liver and onion on two stacked tortillas. Top with fresh cilantro, raw white onion and your favourite salsa.