Wild Idea’s Buffalo Liver is clean and rich, but it's also able to absorb the flavor of a marinade. I added a bit of adobo to my red chili sauce for a little smokiness and then offset/complemented that with a vegetable pico de gallo. It’s sooooo good!
Note: For a super quick short cut, you could substitute purchased red chili sauce and pico de gallo.
Taco Ingredients (6 to 8 tacos, 3 to 4 servings):
- 1 – 8 ounce package Wild Idea Buffalo Liver, sliced into strips
- 1 – cup milk
- 1– cup red chili sauce (recipe below)
- 1 – onion, halved and sliced thin
- olive oil
- 6 to 8 – white corn tortillas
- organic Mexican shredded cheese blend
- goat cheese
- vegetable pico de gallo
- Soak the liver in the milk for 4 to 24 hours. Remove and place on paper towels to remove excess moisture.
- Place the sliced liver in a bowl with the red chili sauce and let it marinade for 6 to 24 hours.
- Remove the liver from the red chili sauce and place on a paper towel to absorb any liquid.
- In a skillet over medium high heat add about 2 tablespoons of olive oil, a tablespoon of butter and the sliced onion. Season with salt & pepper and sauté until tender and slightly caramelized.
- Add the sliced liver and sauté until the liver is lightly browned, about 2 to 3 minutes.
- Remove the pan from the heat.
- On a flat top griddle or in a pan, drizzle a little olive oil and heat. Lightly brown the tortillas and turn. Top with grated cheese while the bottom side is browning. Remove from the griddle/pan.
- Top the tortillas with the liver and onions, pico de gallo and crumbled goat cheese.
For side dishes, I accompanied the tacos with a cucumber salad and sliced cantaloupe.
Red Chili Sauce
- 3 - dried Ancho chilies
- 3 - dried guajillo or Anaheim chilies
- 3 - cloves garlic
- ¼ - onion, chopped
- 2 - cups boiling water
- 1 - tablespoons olive oil
- 2 - tablespoons cider vinegar
- 1 - tablespoon Jill’s Mexican Seasonings or Mexican seasonings
- 1 - teaspoon sugar
- Remove stems and seeds from the dried chilies.
- Boil 2 cups of water and place the dried chilies, garlic cloves and onion in the pot, cover and remove the pot from the heat, allowing the chilies to soften for 1 hour.
- Return the pot to the stove over high heat, heating until small bubbles break the surface.
- Pour the liquid and the vegetables into a blender and add the remaining ingredients. Puree until smooth, adding more hot water if needed.
- Strain the red chili sauce through a strainer to remove any chili skins.
- Season to taste. Serve warm or room temp.
Vegetable Pico de Gallo
So good, you just need a spoon!
- 1- cup finely diced cherry tomatoes, *optional - seeds removed
- ½ - cup finely diced onion, white, red or green onions
- ½ - cup finely chopped cilantro
- 1 – small jalapeno pepper, finely diced
- ½ - cup finely diced, red cabbage
- ½ - cup finely diced, carrots
- 1 - tablespoon sugar
- ¼ - teaspoon cardamom
- ½ - teaspoon each: coriander, cumin, salt & pepper
- 2 – limes, juiced + *optional: pinch of cayenne
Toss all ingredients together. Season with salt and black pepper to taste.
Photo Credit: Jill O'Brien
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