Cut the liver into strips or fajitas and cook in a hot pan with a little oil.

When it changes color, add 2 white onions cut into julienne strips and let it cook over medium heat.

When the onion is translucent and the liver is cooked, remove from heat.

FOR THE SAUCE: In a pot with 2 cups of water, add 3 tomatoes, 5 jalapeño peppers, 4 garlic cloves, 1/2 onion, chicken bouillon powder, and a splash of oil. Let it simmer over low to medium heat for 20 minutes until everything is perfectly cooked and the water is almost evaporated. Add everything to the blender and blend until you have an orange-yellow sauce.

TO SERVE: Add some liver and onions to a corn tortilla, diced tomatoes, green onion tops or scallions, cilantro, a few drops of lime juice, and sauce to taste. Serve with stewed or refried beans...mmmmm