Mexican Beef Liver Pate

1lb grass fed Beef liver, sliced thin

Lime juice

Milk

Garlic, minced

Serrano or Jalepeño peppers, sliced

Onions, sliced thin

Rinse liver, discard blood.

Soak in lime juice for 15 minutes

Rinse in a colander

Soak in milk for 30 minutes. Milk will turn pink.

Place liver on a paper towel to remove excess milk. Pat the top dry with additional paper towel. Discard milk.

In a cast iron skillet, seare both sides of beef liver in pork lard or bacon grease. Remove from pan. 

Add sliced onions, garlic, and peppers to pan with a little avacado oil. Return beef lever to pan to continue cooking. Add extra oil if needed. The meal is done when the liver has finished cooking. 

Enjoy with your favorite sides of  veggies. 

If not doing keto, enjoy with warmed corn tortillas, mashed potatoes, or rice