Preparation

Make a mash with the garlic, pepper, cumin, parsley and salt.
Then add the oil, vinegar, paprika, oregano and mix well.
With this mash, the liver is marinated and left to marinate for 4 to 5 hours.
Subsequently, the liver fillets are passed through the pan with the same marinade, without oil and placed in a clay pot.
Cover with the remaining marinade and boil for a few minutes.
This dish is served with wrinkled or boiled potatoes.

Ingredients

  • Carajacas are one of the most mythical traditional dishes of Canarian gastronomic culture. Made of beef or veal liver, baked or fried, and usually accompanied by mojo or parsley.
  • 1 kg of fillet liver
  • 1 head of garlic
  • 1 green pepper
  • 2 teaspoons of paprika
  • 2 sprigs of parsley
  • 1 teaspoon ground cumin
  • 1 glass of vinegar
  • olive oil
  • oregano and salt to taste.