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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Broil the liver on both sides until just cooked (do not overcook the liver!) cool completely, then cut into about 1-1/2 inch pieces; set aside. | 2. Sauté the onions in 4 tablespoon oil until caramelized (this should take about 15-20 minutes; cool slightly. | 3. Process the cooked chicken then measure out 1/4 cup. | 4. Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary. | 5. Season with salt and lots black pepper. | 6. Transfer to a bowl, cover and chill for a minimum of 3 hours or overnight before using. | 7. The mixture will firm up when chilled (make certain to keep a spoon handy near the fridge, you won't be able to stop tasting this LOL!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef liver	1			612.0014	17.6347	92.2989	16.456
onion	4		chopped chopped	176.0	41.096000000000004	4.84	0.44
canola oil	4	tablespoons		495.04	0.0	0.0	56.0
chicken		cup	chopped cooked	-	-	-	-
egg	3		hard-cooked	214.5	1.08	18.84	14.265
chicken broth	3	tablespoons		14.6475	0.3544	2.0884	0.4914
mayonnaise	1	tablespoon		54.15	0.0	0.0555	6.0
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.