Liver Fritada

By Bettybug

Ingredients

• 4 slices bacon
• 1 medium onion, chopped (about 1/2 cup)
• 1 tablespoon flour
• 1 tablespoon chili powder
• 1 pound beef liver, cut into 1/4-inch strips
• 1 can (16 ounces) whole tomatoes
• 1 can (12 ounces) whole kernel corn with sweet peppers
• 1 teaspoon salt
• Dash of pepper

Preparation

Step 1

Fry bacon in 12-inch skillet or Dutch oven until crisp; drain on paper towels. Crumble bacon and reserve. Drain fat from skillet, reserving 2 tablespoons. Return 2 tablespoons fat to skillet. Cook and stir onion in fat until tender, about 2 minutes.

Mix flour and chili powder. Coat liver with flour mixture; add to onion in skillet. Cook and stir until liver is light brown. Stir in tomatoes (with liquid), corn (with liquid), salt and pepper. Heat to boiling; reduce heat. Simmer uncovered until liver is tender, about 5 minutes. Sprinkle with reserved bacon.
4 SERVINGS.