Liver Fritada(Makes 4 Servings) - cooking recipe

Ingredients

4 slices bacon
1 medium-size onion, chopped (1/2 c.)
1 Tbsp. flour
1 Tbsp. chili powder
1 lb. beef liver, cut into 1/4-inch strips
1 (16 oz.) can tomatoes (undrained)
1 (12 oz.) can whole kernel corn with sweet peppers (undrained)
1 tsp. salt
dash of pepper

Preparation

Fry bacon in a large skillet or Dutch oven until crisp.
Drain on paper toweling; crumble and reserve.
Drain fat from skillet into a cup.
Return 2 tablespoons fat to skillet.
Saute onion in fat until tender, about 2 minutes.
Combine flour and chili powder on piece of wax paper.
Coat liver with flour mixture; add to onion in skillet.
Cook, stirring occasionally, until liver is light brown.
Stir in tomatoes (with liquid), corn (with liquid), salt and pepper.
Heat to boiling; lower heat.
Simmer, uncovered, stirring occasionally, until liver is tender, about 5 minutes.
Do not overcook.
Sprinkle with reserved bacon.