Carajacas – Canarian Marinated Liver

Carajacas is a traditional Canarian dish made from marinated liver, cooked quickly to bring out its rich flavour. Simple and full of character, it is a dish that reflects the practical and resourceful approach to cooking found across the islands.

In Fuerteventura, it is still enjoyed as part of local cuisine, often served as a hearty and flavourful option alongside more familiar dishes.

Origins and tradition

Carajacas has its roots in traditional Canarian cooking, where simple ingredients were used to create filling and flavourful meals. Offal, including liver, has long been part of this approach, valued for both its availability and nutritional value.

The use of marinades made with garlic, spices, oil and vinegar is a common feature in Canarian cuisine, helping to enhance flavour and tenderise the meat. Carajacas follows this tradition, combining strong seasoning with quick cooking.

While it may not be as widely known as other dishes, it remains part of the island’s food culture and is still prepared in homes and local establishments.

What to expect

Carajacas has a rich and distinctive flavour, with the marinade giving it a slightly tangy and spiced taste. The texture is soft when cooked correctly, with a light sear on the outside.

It is typically served hot and enjoyed as a hearty dish, often accompanied by potatoes or bread. The flavours are bold but balanced, making it a dish that stands out from more familiar options.

How it’s made

Carajacas is made by marinating thin slices of liver in a mixture of garlic, spices, oil, vinegar and wine. The marinade is left to develop for several hours, allowing the flavours to fully absorb into the meat.

The liver is then cooked quickly in a hot pan to avoid overcooking, which helps keep it tender. The remaining marinade is often added during cooking to create a more concentrated sauce.

Ingredients

500g beef or pork liver, thinly sliced

6 cloves garlic, crushed

1 tbsp paprika

1 tsp ground cumin

1 tsp dried oregano

½ tsp black pepper

1 tsp salt

1 tbsp white wine vinegar

½ cup dry white wine

4 tbsp olive oil

Oil for frying

Fresh parsley (optional)

Lemon wedges for serving

Instructions

Clean the liver, removing any membranes, and slice thinly. Place in a bowl and combine with the garlic, paprika, cumin, oregano, pepper, salt, vinegar, white wine and olive oil. Mix well to coat and leave to marinate in the fridge for at least two hours.

Heat a small amount of oil in a pan over medium-high heat. Add the liver, shaking off excess marinade, and cook briefly on each side until browned but still tender.

Once cooked, add the remaining marinade to the pan and allow it to simmer for a few minutes, reducing slightly and coating the meat.

Serve hot, finished with fresh parsley if desired and a squeeze of lemon.

Where to find ingredients

Most of the ingredients for this dish are easy to find in Fuerteventura. Fresh produce, meat and fish are widely available, particularly in supermarkets and local shops in towns such as Corralejo, Caleta de Fuste, Puerto del Rosario and Morro Jable.

Basic ingredients are readily available across the island, although some items may vary slightly depending on the store.

A traditional island dish

Carajacas is a dish that reflects the practical side of Canarian cooking, using simple ingredients to create strong, satisfying flavours. While not as widely known as some other dishes, it remains an authentic part of the island’s food culture.

Whether prepared at home or found in local settings, it offers a different perspective on traditional cuisine and the variety of food available in Fuerteventura.