Buffalo Liver Tacos

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 chile sauce for a little smokiness and then offset/complemented that with a vegetable pico de gallo. It’s sooooo good!

Author

Jill O'Brien

Ingredients

• 1 – 8-ounce package Wild Idea Buffalo Liver, sliced into strips 
• 1 – cup milk
• 1– cup red chile sauce (recipe below)
• 2 – tablespoons olive oil
• 1 – onion, halved and sliced thin
• salt and pepper
• butter
• 6 to 8 – white corn tortillas
• organic Mexican shredded cheese blend
• goat cheese
• vegetable pico de gallo
• 3  - dried Ancho chiles
• 3 - dried guajillo or Anaheim chiles
• 3 - cloves garlic
• ¼ - onion, chopped
• 1 - tablespoons olive oil
• 2 - tablespoons cider vinegar
• 1 - tablespoon Jill’s Mexican Seasonings or Mexican seasonings
• 1 - teaspoon sugar
• 1- cup finely diced cherry tomatoes, *optional - seeds removed
• ½ - cup finely diced 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
• pinch of cayenne (optional)

Directions

1. Soak the liver in the milk for 4 to 24 hours. Remove and place on paper towels to remove excess moisture.
2. Place the liver in a bowl with the red chili sauce and let it marinate for 6 to 24 hours.
3. Remove the liver from the red chile sauce and place on a paper towel to absorb any liquid.
4. In a skillet over medium-high heat, add the olive oil, butter, and the sliced onion. Season with salt and pepper and sauté until tender and slightly caramelized.
5. Add the sliced liver and sauté until the liver is lightly browned, about 2 to 3 minutes.
6. Remove the pan from the heat.
7. On a flat-top griddle or in a pan, heat a drizzle of olive oil. Add the tortillas and cook in the oil until lightly brown on one side. Turn the tortilla and top with grated cheese while the bottom side is browning. Remove from the griddle/pan.
8. Top the tortillas with the liver and onions, pico de gallo and crumbled goat cheese.
9. Remove stems and seeds from the dried chilies.
10. In a pot, bring 2 cups of water to a boil and add the dried chiles, garlic cloves, and onion. Cover and remove the pot from the heat, allowing the chiles to soften for 1 hour.
11. Return the pot to the stove over high heat, heating until small bubbles break the surface.
12. Pour the liquid and the vegetables into a blender and add the remaining ingredients. Purée until smooth, adding more hot water if needed.
13. Strain the red chile sauce through a strainer to remove any chile skins.
14. Season to taste. Serve warm or room temperature
15. Toss all ingredients together. Season with salt and black pepper to taste.