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Overhead shot of liver and onions srevd with rice, tostones and a wedge of lime.
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4.67 from 6 votes

Liver with Onions (Higado Encebollado)

Tender and delicious, this sautee liver with onions is ready in about 10 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Dominican
Servings: 4 servings
Calories: 316kcal
Author: Vanessa

Ingredients

  • 1 ½ pounds of liver
  • 1/2 teaspoon of pepper or more, to taste
  • 1 teaspoon of salt or more, to taste
  • 1 teaspoon oregano
  • 3 cloves of garlic minced
  • 2 tablespoons of vegetable oil
  • 1 red bell pepper cut into thin strips
  • 1 large red onion cut into thin rings

Instructions

  • Cut the liver into thin slices.
  • Season the liver with a teaspoon of salt, pepper, oregano and garlic.
  • In a pot heat the oil over medium heat.
  • Add liver, cook until brown on both sides (about 2 minutes each side). Add the peppers, and onions. Cook and stir for 5 minutes or until onion becomes translucent.
  • Remove from the heat and serve immediately.

Notes

For tender liver, do not overcook. Otherwise, it’ll turn tough and rubbery.

Nutrition

Calories: 316kcal | Carbohydrates: 12g | Protein: 35g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 468mg | Sodium: 702mg | Potassium: 644mg | Fiber: 1g | Sugar: 2g | Vitamin A: 29675IU | Vitamin C: 43mg | Calcium: 27mg | Iron: 9mg