Has anybody here conquered a beef liver aversion? If so, please share your method and recipe!
I tried soaking in homemade pickled jalapeno juice for 5 hours, sprinkled with cumin and cinnamon, sliced fajita style, then cooked for three minutes on medium low in a hot pan with (already cooked) 1/2 pan of peppered bacon, onions, garlic, butter and a bit of chipotle in adobo sauce. I was improvising from this recipe for Higado Encebollado
I hoped that my love for spicy Mexican food would mask the infamous beef liver taste. Sauce was delish, but the texture was just too squishy--almost like I was eating meat that had already been chewed for awhile. Also there is this "funk" taste in my mouth that won't go away. I have already downed one glass of Pinot Noir and that is not cutting the aftertaste at all.
I'm really disappointed--I am a foodie, love to cook, love foie gras and pate. This is my first try with beef liver, any suggestions?