El Fogón de Frakie

While Liver and onions are cooked all over the world, in Puerto Rico, we give it a bold, tropical twist. By marinating the liver in a punchy mix of vinegar and plenty of garlic, we transform it into a tender, savory dish that defines «comida criolla.» Served with white rice and a few slices of avocado, it’s a classic that takes many of us straight back to our childhood; it can be eaten alone or with white rice.   Ingredients:  

• 1 lb Beef Liver (sliced thin)
• 2 large White or Yellow Onions (sliced into rings)
• ¼ cup White Vinegar (The secret to tenderizing the liver)
• 4 cloves of garlic (mashed or minced)
• 1 tsp Adobo
• 1 tsp of Dried Oregano
• 2 tbsp of Olive Oil
• 1 bay leaf (optional)

  Methods:  

• The Marinade: In a glass bowl, mix the vinegar, garlic, adobo, and oregano. Add the liver slices and make sure they are well coated. Let it marinate in the fridge for at least 30 minutes (or up to 2 hours).
• Sauté the Onions: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the onion rings and cook until they are soft and translucent (about 5–8 minutes). Remove the onions from the pan and set them aside.
• Sear the Liver: In the same pan, add the remaining oil. Remove the liver from the marinade (save the leftover liquid!) and place the slices in the pan. Cook for about 2–3 minutes per side. Important: Do not overcook it, or it will become tough/rubbery.
• Make the Sauce: Once the liver is browned, pour the remaining marinade liquid and the bay leaf into the pan. Bring it to a simmer for 2 minutes.
• Combine: Add the onions back into the pan on top of the liver. Cover the pan, turn the heat to low, and let everything steam together for 2 more minutes so the flavors marry.
• Serve: Best served hot over a bed of Arroz Blanco (White Rice) so the rice can soak up that delicious vinegary onion sauce.