Chicharrones de hígado

Instructions

1. Remove the membranes and veins from the liver, then cut it into pieces about 3 cm wide.
2. Crush the garlic with the salt, cumin, oregano and vinegar, then mix this paste with the liver and the lime juice.
3. Let it marinate in the fridge for at least 1 hour, stirring from time to time.
4. Drain the pieces, dredge them in flour and shake off the excess.
5. Heat the oil to 180 °C in a deep pan; a piece of bread should turn golden in 30 seconds.
6. Fry the liver pieces for 2 to 3 minutes until golden outside but still pink inside.
7. Drain on paper towels and serve hot with onion rings and lime wedges.