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This is how the 'Carajacas with caramelized onion and sesame' are cooked, by Carolina Díaz-Bretrana

First of all, the liver is smeared. A mash is prepared with the head of garlic, two roasted red peppers, cumin, bay leaves, chillies, oil, salt and paprika. We smear the liver and let it marinate for four hours.


After that time, we fry the liver in warm oil. We are stirring it and we rectify it by adding a bay leaf, a teaspoon of thyme, another of cumin and another of oregano.


Finally we add a splash of vinegar. Sauté everything until the liver is done.

On the other hand, we cut the onions into strips, put them in a pan and caramelize them over the fire with half a glass of water and a quarter of sugar until we see that the onions are tender and slightly golden.


We present the carajacas with the caramelized onions on top and the sprinkled sesame seeds. We can accompany this dish with wrinkled potatoes.



  • 1 Kilo of beef liver cut into cubes

  • 1 dessert spoon of cumin

  • 1 dessert spoon of thyme

  • 1 bay leaf

  • 1 teaspoon of oregano

  • 2 dessert spoons of sesame seeds

  • A splash of wine vinegar


  • 1 head of garlic

  • 2 roasted red peppers

  • 2 dessert spoons of cumin

  • 4 bay leaves

  • 2 chilli pepper p. Mother

  • 1 tablespoon sweet paprika

  • 2 tablespoons of olive oil 04º

  • Salt


  • 2 onions

  • 1/2 glass of water

  • 1/4 sugar

  • Salt


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