How to cook
I've tried many different ways of frying liver but it usually turns crusty, even when I add a little water.
I've finally found the way not to have that happen.
Cut the liver into thin slices and wash them well with cold water. Dry them, then season with salt and a little black pepper if desired.
Heat the oil and put it on a moderate stove.
Roll each slice in the fine corn flour; wheat flour burns, while corn flour for kachamak is too coarse and rough.
Fry the liver according to taste - briefly or longer, it will be very tender either way.
It's delicious both warm or cold, with a garnish of your choice. Bon appetit!