[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.
Servings 6 servings
Calories 288kcal
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.
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: 288kcal | Carbohydrates: 16g | Protein: 32g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 416mg | Sodium: 690mg | Potassium: 637mg | Fiber: 2g | Sugar: 6g | Vitamin A: 26790IU | Vitamin C: 56.7mg | Calcium: 23mg | Iron: 7.7mg