Liver with Onions (Hígado Encebollado)
A simple, homemade recipe for liver with onions (Hígado Encebollado), prepared with thin beef liver steaks, sliced white onions, cumin, salt, pepper, and topped with chopped parsley or cilantro.
Servings 4
Ingredients
- 600 g of thinly sliced liver steaks you can also buy a whole piece of liver and slice it into thin steaks
- 2 large white onions
- ½ teaspoon of pepper
- ½ teaspoon of cumin
- ¼ cup of oil
- Salt to taste
- Chopped parsley or cilantro to garnish
Instructions
- Place the liver pieces (well washed) in a bowl. Then season them with cumin, pepper and salt. Rub them well to make sure that all the pieces are well infused with the seasonings. Cover the container and store it in the refrigerator while you cook the onions.
- Peel the onions and cut them into slices or julienne strips.
- Place all the oil in a frying pan. Turn the stove to medium-high heat, and when the oil is hot, add the onions. Let them brown for about three minutes, then stir as needed. Continue cooking for about ten more minutes until all the onions are well browned. If you want your onions to caramelize slightly, just cover the pan and let them cook on very low heat for twenty to thirty minutes.
- Remove all the onions from the pan, and place them on a plate, save for later.
- Set the heat to high. When it's really hot, add the liver steaks and cook for about two minutes on each side.
- Return the onions to the pan and stir in the liver pieces, then turn the heat down to low. Continue cooking (covered) for a maximum of five minutes.
- Serve the liver steaks with your choice of side dishes (rice, salad, etc). You can also add some freshly chopped parsley or cilantro on top.
