Ingredients
- 3 slices bacon (sliced crosswise into strips I use kitchen shears)
- 1 pound beef liver, trimmed (cut into fajita like strips I use kitchen shears)
- Garlic salt, to taste
- Ground black pepper, to taste
- 1 red onion, halved and each half cut vertically into small slices
- 2 to 3 stalks celery, peeled if you want and sliced (optional)
- 1 bell pepper, seeded and sliced into strips (usually I use green but red was very pretty)
- 2 jalapenos, seeded and cut into thin rings
- 1 (14.5 ounce) can mexican-style stewed tomatoes
- 3 cloves garlic, minced
- Cooked rice, to serve
How to Make
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Step 1: In a large skillet, cook bacon slices until crisp. Remove from pan with a slotted spoon and set aside. Remove all but about 2 tablespoons of the bacon grease.
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Step 2: Heat bacon grease over medium-high heat, add liver strips and season them with garlic salt and ground black pepper. Brown liver strips and cook to your liking, you may have to do it in batches. Set liver aside.
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Step 3: Add onion, celery, bell pepper and jalapenos to the pan and stir-fry over medium high heat until softened.
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Step 4: Add garlic and stewed tomatoes. Break up the stewed tomatoes. Simmer over low heat until veggies are done to your liking and it is saucy and flavorful. *You could add the bacon back in here for better flavor but it won't remain totally crisp.
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Step 5: Remove from heat and stir in cooked liver strips.
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Step 6: Serve over cooked rice and topped with bacon. You could also serve this with sour cream.
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Step 7: *I used to cook the bacon and then just add everything in and cook it all together, but I decided I like the bacon crisp and the liver browned, but not overcooked. If you want to do it the easy way, I don't mind but the liver may be a little rubbery.
We hope you enjoy this recipe!
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