Discover today a delicious recipe from authentic Dominican cuisine: liver with onions! Here I share with you my favorite method for preparing this dish, which, despite what you might think, is easy to cook and simply exquisite when combined with onions.
Key tip: When purchasing the liver, make cooking easier by asking the butcher to remove the outer skin and cut it into thin slices. This will make your cooking experience even simpler and more successful. This dish is versatile and delicious on its own but reaches new heights when served with traditional accompaniments such as white rice, tostones, or boiled yuca.
But that's not all, here I also share with you how to prepare Hígado Guisado (liver stew) to diversify your Dominican culinary experience!
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Ingredients:
2 lbs. beef liver
1 cup milk
3 teaspoons crushed garlic
2 Tablespoons soy sauce
1½ teaspoon ground oregano
2 large onions, cut into rings or halved
½ cup vinegar or sour orange juice salt and pepper
¼ cup soybean or corn oil
Instructions:
Yield: Serves 6.
Liver with Onions (Hígado Encebollado)
Looking for a delicious and healthy option for a quick dinner with a criollo, Dominican cuisine taste? Try this simple recipe for tender and flavorful liver with onions, complete with detailed instructions. It's perfect for an authentic flavor, and if you prefer it with sauce, I've included notes on how to make it stewed. Marinating time is optional and takes 1 hour, while cooking time is just 5 minutes.
Ingredients:
2 lbs. beef liver
1 cup milk
3 teaspoons crushed garlic
2 Tablespoons soy sauce
1½ teaspoon ground oregano
2 large onions, cut into rings or halved
½ cup vinegar or sour orange juice salt and pepper
¼ cup soybean or corn oil
Instructions:
1. Leave the liver in milk for at least 30 minutes or overnight. The milk helps to tenderize meat.
2. Drain and season with crushed garlic, soy sauce, and ground oregano. Let stand 30 minutes or more.
3. Meanwhile cut onions, season with some salt and vinegar or sour orange juice is better. Set aside.
4. In a hot skillet, sauté liver for about 2 minutes per side or until it's no longer pink, add the onions with vinegar or any orange juice, cover, and cook until onions soften a bit (2 mins.) or to taste.
Total, time depends on the amount of time you let the liver macerate and with seasoning. Cooking time is only 5 minutes.
Yield: Serves 6.
Notes:
a) To make the liver stew (hígado guisado), after sautéing in step #4, add 1 tablespoon of tomato sauce or paste and let it sauté for a minute. Then add 1 large, chopped bell pepper, a little chopped cilantro, 1 onion chopped, and vinegar or bitter orange juice. If you feel it needs more broth, add 1/4 - 1/2 cup of boiling water. Sauté for another two minutes. Cover the pan and let the ingredients simmer for a maximum of two minutes. Then, serve.
This is Hígado guisado (stewed liver).
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