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Loaded Liver Paleo Fajita Burrito

You can't get much more nutritious than a burrito stuffed with liver and veggies! by on

Paleo Recipe Loaded Liver Burrito
Marla Sarris
Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo (along with her husband Jeff), and project manager at SPYR. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

You asked for it and now it’s here! A delicious way to get liver into your diet without having to battle that liver taste, and get it down your pie hole.

All Hail The King of Nutrient Density

Liver is probably the single most nutritious food available to us. That doesn’t mean you should it every day, but we should definitely be upping our game and eat it more than never. ;)

Loaded Liver BurritoLoaded Liver Burrito

Unfortunately our society has gotten away from eating organ meats and instead serving it to our pets. Which is great for them but wouldn’t you want to be eating the most nutritious food available and not feeding that to your furbabies?

Many people can’t handle the typical liver flavor and that’s why I was so excited with the outcome of this Loaded Liver Burrito.

This baby is truly loaded.

Jeff & I are all about eating as many vegetables as we can and in the case of these burritos, I made the veggies work to our advantage to help cover up the taste of the chicken liver.

Caramelized onions match up well with the addition of turnip and zucchini and when you combine it with some fresh avocado, cilantro and a heaping hand full of shredded lettuce there is more than a sufficient amount of ingredients stuffed into the Paleo tortilla to easily cover up the taste of the liver.

Marla Sarris Paleo f(x) Cooking Demo Paleo Tortillas 01

Speaking of Tortillas

At Paleo f(x) this year I demo’d my Paleo tortillas. If you were able to attend and see it live (or maybe tuned in to the Livestream) I bet you didn’t realize you were going to be watching a comedy show!

It was definitely a comedy of errors with the burners not working and my Paleo burrito shell transforming from burrito to pretzel and finally being served as a taco shell in the end. I made do with the hand I was dealt and everyone got a few laughs. Huge thanks to everyone who came to watch and also for bearing with me to the end! :)

I decided if I do another one next year, I’m gonna be smart and demo a salad! ;)

Choose Chicken Liver For A More Mild Flavor

One of the advantages to using chicken liver is that it has the most mild flavor of all the livers. (Hint: This makes it a tad easier to hide.)

You can use liver from other animals if you want, but be warned you might taste the liver if you do that. If you like the taste of liver, feel free to experiment. Otherwise, you might want to stick with the chicken liver.

Loaded Liver Burrito

Loaded Liver Paleo Fajita Burrito

Yield: 2-4 Servings

Ingredients

  • 1 turnip, peeled
  • 1 zucchini
  • 2 tablespoons bacon fat (or your choice of fat)
  • 1 onion, sliced
  • 2-4 Paleo tortillas (burrito size)
  • 1lb chicken liver, sliced
  • garlic powder, to taste
  • dried thyme, to taste
  • coarse ground sea salt, to taste
  • chili powder, to taste
  • 1 avocado, sliced
  • 1 bunch fresh cilantro, chopped
  • 5-6 leaves romaine lettuce, sliced
  • 1 lime, juiced

Directions

  1. Cut peeled turnip into matchsticks. Slice zucchini longways in half and cut each half into strips.
  2. Melt bacon fat in a 10.25-inch cast iron skillet over medium heat.
  3. Add turnip matchsticks, zucchini strips and sliced onion and sauté, reducing heat if necessary to medium-low, until onions are caramelized (~20-30 minutes).
  4. If you haven't already, follow the directions to prepare Paleo Tortillas. If you'd like to make 2 burritos, follow the directions as is, if you'd like to make 4, double the recipe. There will be plenty of liver leftover to make more than 2 burritos.
  5. Once the veggies are done, transfer them to a bowl and keep skillet over medium-low heat. Slowly add sliced chicken liver. Season with garlic powder, dried thyme and sea salt. Stir to combine and continue stirring every couple minutes until liver is cooked on all sides.
  6. Season liver while still in the hot skillet with chili powder. Stir to combine and continue cooking until all liquids are gone from the pan. This will help to get them slightly crispy.
  7. Remove skillet from heat and build your burrito.
  8. Lay the tortilla on a large plate. Add a tablespoon of liver in a row along the closest third of the tortilla towards you. Add a heaping pile of caramelized onion mixture. Lay slices of avocado on top followed by chopped cilantro, a cup of sliced romaine lettuce, a couple pinches of sea salt and juice of half a lime. Fold the sides inward toward ingredients and roll that baby up into a burrito ready to serve. Repeat with second tortilla shell and serve.
  9. Enjoy! :)

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