Liver isn't the usual filling for a tortilla – and cooking it nice and pink isn't at all how the locals would do it, but we did and delicious it was too, especially with the tomatillo and guava salsa.
2 x 2-3cm slices of young ox liver or a lamb's liver, trimmed of veins or sinew
The grated zest of 2 limes
2tsp chilli powder
3tsp ground cumin
2tbsp olive oil
1tbsp flaky sea salt
Tortillas and salsa to serve
Score the liver about ½cm deep and 2cm apart on both sides. Rub the spices, oil and salt in on both sides; leave to marinade for 30 minutes.
Preheat a ribbed griddle pan, or barbecue, and cook the liver for about 5 minutes on each side, keeping it nice and pink.
Remove from the pan and leave to rest for 4-5 minutes. Carve the liver into ½cm slices; warm your tortillas, put slices of the liver in the middle and spoon on the salsa.
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