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Mexicali Liver and Onions


  • 1 cup all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 1/2 pounds beef liver, cut into 2-inch pieces
  • 3 garlic cloves, crushed
  • 1 jalapeno pepper, sliced thin
  • 3 tablespoons vegetable oil
  • 2 medium onions, sliced
  • 2 to 3 cups water

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  1. Combine flour, salt, pepper and paprika in a plastic bag; add liver and shake until well coated with flour; set aside.
  2. Sauté garlic and jalapeno pepper in oil until tender. Add liver, and brown slowly on both sides. Place onion slices on top of liver. Add water; cover and simmer over low heat 30 to 40 minutes, stirring occasionally.

Yield: 6 servings