Pan-Seared Liver in Red Chile Sauce

The Nasty Bits

Recipes and stories for everything but the oink.

Pan-Seared Liver in Red Chile Sauce
  • Yield:serves 4
  • Active time:30 minutes
  • Total time:30 minutes
This recipe appears in:
The Nasty Bits: Beef Liver

[Photograph: Chichi Wang]


  • 12 ounces beef or veal liver, in 1/3-inch slabs
  • Flour for dredging
  • 2 tablespoons olive oil
  • For the chile sauce:
  • 1 tablespoon flour
  • 2 tablespoons butter or oil
  • 2 cups water
  • 3 to 4 tablespoon red chile powder, or to taste
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt


  1. 1.

    To make the sauce: Heat a saute pan over medium-low heat. Add butter and flour and whisk to make a paste. Cook the roux over medium-low heat until brown, whisking to prevent clumping, about 2 minutes. Add the rest of the ingredients for the sauce. Simmer for 5 minutes until the sauce is thickened. Set aside.

  2. 2.

    Heat a skillet over high heat. Dredge the pieces of liver in flour and shake off excess flour. Add the oil to the pan and heat briefly, then add the pieces of liver—as many as you can fit at a time without crowding the pan. Cook until brown on both sides, flipping just once, about 2 minutes. Remove and serve with the red chile sauce.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: