beef liver tacos
recipe facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individually
Grilling time:
⧗ individually
Grill(s) & Equipment:
• Grill, pan, meat thermometer, pot, paper towels, cutting board
Ingredients
• 500 g liver
• 250 ml milk
• 250 ml red chili sauce (see recipe)
• 2–3 tablespoons olive oil
• 1 onion, halved and sliced
• Salt and pepper
• 8 white corn tortillas
• 150–200 g Queso Fresco or feta cheese
• Pico de Gallo (see recipe)
• pickled red onions (see recipe)
• black beans (see recipe)
• fresh coriander, chopped
• Juice of 1 lime
Red chili sauce:
• 3 ancho chilis
• 3 dried Guajillo or Anaheim chilies
• 3 cloves of garlic, finely chopped
• ¼ onion, finely diced
• 2 cups of water
• 1 tablespoon olive oil
• 2 tablespoons apple cider vinegar
• 1 tbsp Mexican spice mix
• 1 teaspoon sugar
Pico De Gallo:
• 6 plum tomatoes
• 1 green jalapeño
• 10–15 g fresh coriander, chopped
• ½ red onion
• 1 small clove of garlic
• Juice and zest of 1 organic lime
• Salt and Tabasco to taste
Pickled red onions:
• 500 g red onions, thinly sliced
• 200 g water
• 200 g white wine vinegar
• 80 g sugar
• 12 g salt
• 3 g mustard seeds
• 2 ½ g peppercorns
• 1 ½ g coriander seeds
• ½ g bay leaf
Black beans:
• 439 g (15 oz can) black beans, drained and rinsed
• 790 ml water, vegetable or chicken broth
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon salt (amount according to taste)
• 1/8 teaspoon freshly ground black pepper
• ½ tbsp lime juice
• 1 tbsp fresh coriander, chopped
Suitable accessories are available in the FIRE&FOOD shop.
preparation
➊ Soak the liver in the milk for 4-24 hours. Remove and place on paper towels to remove excess moisture. Then place in a bowl with the red chili sauce and marinate for 6-24 hours. Then remove and place back on paper towels to absorb excess liquid.
Heat the grill to medium-high heat. Rub the liver with the olive oil, season with salt and pepper and grill until tender and lightly caramelized. The internal temperature should be between 58 and 62 °C.
➋ Red Chili Sauce: Remove stems and seeds from dried chilies. Bring 2 cups of water to a boil in a saucepan and add the dried chilies, garlic cloves and onion. Cover the pan, remove from the heat and let the chilies soften for 1 hour. Then return to the grill, side burner or stove over high heat and heat until small bubbles appear on the surface. Transfer to a blender and add the remaining ingredients. Puree until smooth, adding more hot water if necessary. Strain the red chili sauce through a sieve to remove any chili skins. Season to taste and serve warm or at room temperature.
➌ Pico de Gallo: Cut tomatoes, jalapeño, red onion and garlic into very small cubes. Add lime juice, lime zest and coriander and mix thoroughly. Season with salt and Tabasco to taste.
➍ Pickled red onions: Place the onions in a bowl. Mix all other ingredients and bring to a boil. Allow to cool slightly and pour over the onions. Let rest for 30 minutes.
Recipe by Darrick Carter
The Executive Chef at the Wasserturm Hotel Cologne likes to surprise his guests with a delicious BBQ. The chef with American roots completed his training in the USA before he received the Michelin-starred
kitchens of Europe. He worked for Dieter Müller, Nils Henkel and Nelson Müller, among others. He loves to process down-to-earth, regional products and creatively combine them in a Mexican crossover. Recipe from FIRE&FOOD Magazine 03/2024
