🐄 Carajacas (Canarian-Style Marinated Liver)

MartWebs MartWebs
Apr 13, 2025 - 20:02 Updated: Apr 13, 2025 - 20:20
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🐄 Carajacas (Canarian-Style Marinated Liver)
Prep Time  min
Cook Time  min
Serving
Difficulty Easy

🐄 Carajacas (Canarian-Style Marinated Liver)

🍽️ Serves: 4

⏱️ Prep Time: 2 hours marinating + 20 minutes cooking

🧄 Ingredients

  • 500g (1 lb) beef or pork liver, thinly sliced

  • 6 cloves garlic, minced or crushed

  • 1 tbsp paprika (Canarian pimentón if available, or smoked paprika)

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • ½ tsp black pepper

  • 1 tsp salt, or to taste

  • 1 tbsp white wine vinegar

  • ½ cup dry white wine

  • 4 tbsp olive oil (plus more for frying)

  • Optional: pinch of chili flakes if you like heat

  • Fresh parsley for garnish

  • Lemon wedges for serving

🥣 Instructions

1. Marinate the Liver (2 hours minimum):

  • Clean the liver, remove any membranes, and slice thinly.

  • In a bowl, mix garlic, paprika, cumin, oregano, pepper, salt, vinegar, white wine, and olive oil.

  • Add the liver slices and mix well to coat.

  • Cover and refrigerate for at least 2 hours, preferably longer for more flavor.

2. Cook the Liver:

  • Heat a bit of olive oil in a large skillet over medium-high heat.

  • Add the liver slices (shake off excess marinade) and sear on both sides until browned and cooked through — about 2–3 minutes per side. Don't overcook or it gets tough!

  • Once the liver is cooked, pour in the remaining marinade and simmer for another 2–3 minutes to let the flavors concentrate.

3. Serve:

  • Garnish with chopped parsley and serve hot with lemon wedges.

  • Perfect with crusty bread, Canarian potatoes, or even over white rice.

🍷 Pairing Suggestions

  • A dry Spanish red wine (like Rioja or Ribera del Duero)

  • Cold local beer

  • Finish with a shot of Ron Miel (Canarian honey rum) if you’re feeling authentic

Directions