A traditional Peruvian dish of seared beef liver covered with plenty of onion, tomato, and yellow chili. A marinade of vinegar, garlic, and ají panca balances the liver's mineral character without hiding it, while boiled potatoes and rice complete the home-style plate. Bold, affordable, and unmistakably criollo.
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Mix the red wine vinegar, garlic, ají panca paste, half the salt, the black pepper, and the bay leaf. Pat the liver steaks dry, coat them with the marinade, and leave for 30 minutes. While they rest, cut the onion into thick slices, the tomato into wedges, and the yellow chili into strips.
While the liver marinates, place the potatoes in a pot with the water and simmer for 18 to 22 minutes, until a knife enters with little resistance but the potatoes still hold together. Drain, peel once cool enough to handle, and cut into thick slices.
Remove the liver from the marinade and reserve all of the marinade liquid. Heat a little more than half of the vegetable oil in a wide skillet over high heat and fry the liver in batches for 2 to 3 minutes per side, until deeply browned and cooked through without becoming dry; if using a thermometer, aim for at least 71°C. Remove immediately.
Add the remaining oil to the same skillet and stir-fry the onion over high heat for 1 minute. Add the tomato and cook for 1 more minute. Pour in the reserved marinade, remove the bay leaf, and bring the sauce to a full boil for 2 minutes before adding the yellow chili; cook for 1 more minute, until the onion is glossy, hot, and still slightly crisp.
Return the liver to the skillet for only 30 to 60 seconds, spooning the onions over it so it reheats without overcooking. Taste the onion mixture and adjust with the remaining salt. Serve immediately with the boiled potatoes and cooked white rice, generously cover the liver with the onions, and finish with the parsley. And that is it! The onions should still have some life and the liver should cut tender; traditional does not mean turning it into shoe leather. 😌
