Higado Diablo / The Devil's Liver

This recipe appeared in the Chefs of the West column on page 84 of the January 1977 issue of Sunset Magazine.

""I developed the following recipe out of boredom," states James Speed Hensinger. "My wife and I love liver, but we find that most recipes are in the broiled-shoe-leather-and-bacon category or else they try to conceal the liver altogether. My recipe falls into neither group."" "Our testers all agree, but in opposing ways. Some said, ""Wow! My kind of dish."" Others said, ""Yech! Not for me."" It probably depends on how you feel about green chiles."

Higado Diablo / The Devil's Liver

James Speed Hensinger

Makes about six servings.

2 pounds beef liver, sliced 1/2 inch thick
3 tablespoons butter or margarine
1 can (4 oz.) California green chiles, seeded and cut into strips
1 1/2 cups mild Cheddar or jack cheese, shredded
Catsup or chili sauce (optional)

Prepare all ingredients before starting to cook the liver. This is a very fast cooking technique. There won't be much time before service once cooking begins.

Liver should be cooked until it remains slightly pink in the middle. Overcook at your own risk.

"Cut liver into serving size pieces. Heat butter in a frying pan over medium-high heat, add liver, and cook about 2 minutes on one side. Turn liver over and cover each piece with an equal share of chili strips; top evenly with cheese. Cover pan and cook 2 to 3 minutes more until cheese is melted and liver is cooked to your liking. Offer catsup at the table."

The editors of Sunset added the catsup. I would have used minced fresh green onions as a garnish.


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James  Speed  Hensinger