Carajacas liver with caramelized onion and toasted sesame - Saborea España

How to make ‘Carajacas liver with caramelized onion and toasted sesame’, by Carolina Díaz-Bretrana


First of all the liver should be coated in sauce. A mash is prepared with the cloves from a bulb of garlic, two roasted red peppers, cumin, laurel leaves, chilli peppers, olive oil, salt and paprika. The liver is coated with the sauce and left to marinade for four hours.

After this time, the liver is fried in warm oil. Stir well and add a laurel leaf, a teaspoon of thyme, another of cumin, and another of oregano.

Finally add a shot of vinegar, then sauté everything in together until the liver is cooked through.

In the meantime, cut up the onion into slices, place into a frying pan and caramelize them with half a glass of water and a quarter glass of sugar until the onions are tender and slightly golden.

Place the liver pieces on a dish with the caramelized onions on top and the sprinkle the sesame seeds all around. This dish goes ideally with papas arrugadas boiled potatoes.


  • 1 Kilo de hígado de ternera cortado en tacos
  • 1 cuchara de postre de cominos
  • 1 cuchara de postre de tomillo
  • 1 hoja de laurel
  • 1 cuchara de café de orégano
  • 2 cucharas de postre de semillas de sésamo
  • Un chorrito de vinagre de vino


  • 1 cabeza de ajos
  • 2 pimientos rojos asados
  • 2 cucharas de postre de comino
  • 4 hojas de laurel
  • 2 guindillas de pimienta de p. Madre
  • 1 cuchara sopera pimentón dulce
  • 2 cucharas soperas de aceite de oliva 04º
  • Sal


  • 2 cebollas
  • 1/2 vaso de agua
  • 1/4 de azúcar
  • Sal

gran canaria