Liver and Onions [Video+Recipe] Higado Encebollado

Try this higado encebollado our national liver with onions recipe, and if you like liver, you will certainly love this flavorful version.

Course Dinner, Lunch

Cuisine Dominican, Latino

Keyword beef liver, liver slices, onions

Prep Time 10

Cook Time 6

Total Time 16

Servings servings

Calories 286kcal

Remove all the membrane surrounding the liver. Remove ducts and arteries.
Cut the liver into ¼ inch [0.5 cm] slices. Pat dry the surface with a paper towel.

Place the liver in a bowl, and cover with milk. Let it rest in the fridge for a minimum of 30 minutes or up to 12 hours.
⚠️ The time soaking in milk and resting in the fridge will make it softer and juicier.
Once this time has passed, remove from the milk and pat dry with a paper towel. Season it with 1 teaspoon salt and pepper.

Heat a large skillet over high heat until very hot.
Heat a tablespoon of vegetable oil, and sear the liver until well browned, for about 1.5 minutes. If the liver does not detach from the pan, it is not ready to turn yet. Give it a couple of seconds.
Turn each piece and brown for an additional minute. At this time, you can check that the internal temperature is between 145 °F and 150 °F [62 °C – 65 °C]. It will finish cooking when you sauté it with the onion. Depending on the size of your pan, you may need to do it in one or two batches.
Remove it from the pan, place it on a plate and set aside.

In the same pan over medium-high heat, place the other tablespoon of oil, melt the butter, and add the onions and bell pepper. Season with the rest of the salt and pepper. Cook and stir the onions until they become translucent and tender.
Return the reserved liver to the pan, and sauté it with the onion for a minute.

Taste and add salt and pepper to taste if necessary. Remove it from the heat.
Serve immediately.

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.