Higado Encebollado (Liver with Onions)

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Try this Higado Encebollado (liver with onions) and if you like liver, you will certainly love this flavorful Dominican version.

Why we ❤️ it

Let me start by warning you that cooking liver is verboten in this home. I even had to wait until my husband was out of the country to test this recipe. Since I needed some "testers" to try this higado encebollado, I drafted Lucas (Aunt Ilana's 10-year old son) and Nadia (my five-year-old).

They ate it all, and if you get two kids to eat a plateful of liver it had to have been seriously good.

Liver seems to be an acquired taste, and there doesn't seem to be any middle ground when it comes to it. People either hate it or love it. I've heard some say -and what a sheltered life- this is the worst food they ever ate.

If you are in the "like it" camp" then you will certainly like hígado encebollado.

About this recipe

Why serve Beef Liver with Onions?

Because it is easy to prepare, and because it is very quick to make, tender and flavorful. And because this is the best way to cook liver I've found.

And in regards to its nutritional properties liver has loads of vitamins A, D, E, K, B12, folic acid, copper, and iron. The taste may not be of everyone's liking, but the advantages, though, are bigger than the disadvantages. If you can get your children to eat it, you should feed them liver. It's a veritable super-food.

Buen provecho!

Recipe

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[Recipe] Higado Encebollado (Liver with Onions)

Try this Higado Encebollado (liver with onions) and if you like liver, you will certainly love this flavorful Dominican version.

5 from 1 vote

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Prep Time 10 mins

Cook Time 6 mins

Total Time 16 mins

Course Dinner, Lunch

Cuisine Dominican, Latino

Servings 6 servings

Calories 288 kcal

Ingredients

• 2 pound liver, [0.9 kg]
• ½ teaspoon pepper (freshly-cracked, or ground), (or more, to taste)
• 1½ teaspoon salt, (or more, to taste)
• 2 tablespoons vegetable oil
• 1 tablespoon sugar (white, granulated)
• 2 red bell pepper, cut into thin strips
• 3 large white onion, cut into very thin rings

Instructions

 

• Prepping liver: Cut the liver into thin slices (it helps if the liver is partially frozen).

  Season the liver with a teaspoon of salt, and a pinch of pepper.
• Cooking liver: In a pot heat the oil over medium heat, pour in the sugar, and heat until it turns a brown color. Add the liver, cook, and stir the liver until it changes colors on both sides (about 1 minute).

  Add the peppers and onions. Cook and stir for 3 minutes or until the onion become translucent. Add ½ cup of water and cook over high heat for 3 more minutes.

  Season with salt and pepper to taste.
• Serving: Remove from the heat and serve immediately. Some good side dishes to serve with the liver are mashed potatoes or rice.

Tips and Notes

The trick to liver that is tender is to cook it the bare minimum. Excess heat will turn it into a rubbery mess.

For low-carb eaters, just skip the rice and potato suggestions and serve with low-carb grilled veggies.

Nutrition

Calories: 288kcalCarbohydrates: 16gProtein: 32gFat: 10gSaturated Fat: 3gCholesterol: 416mgSodium: 690mgPotassium: 637mgFiber: 2gSugar: 6gVitamin A: 26790IUVitamin C: 56.7mgCalcium: 23mgIron: 7.7mg

Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

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