Pan-Seared Liver in Red Chile Sauce Recipe

Ingredients (11)

• 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