Liver with Onions, Higado Encebollado

Today's dish is,.... Liver with Onions. On the contrary to what one might think, it is great tasting and very simple to prepare. I advice you to ask the butcher to remove the outer skin of the liver and to cut it into very thin slices. This will make it easier to cook. You can serve it with white rice, tostones or yuca.

En español: AQUÍ 

Take a look at my step by step photo video with "Bachata en Fukuoka", I hope you like it.

Liver with Onions 
Delicious and healthy option for a quick dinner with a creole taste.
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 vinager or sour orange juice salt and pepper
¼ cup soybean or corn oil

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.

En español: AQUÍ 

Your word is a lamp to my feet and a light for my path.- Psalm 119:105


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