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Hígado Encebollado Recipe: How to Cook

Prep Time: 35 minutes | Cook Time: 10 minutes | Serves: 6 servings

Hígado Encebollado: Mexican Liver and Onions
  • Rumba® Beef Liver (2 lbs., thinly sliced )
  • 1½ cups red wine (to marinate the liver)
  • 1 large onion, sliced into thin rings
  • 2 tablespoons canola oil
  • ½ teaspoon dry oregano
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  1. Clean liver (if necessary) by removing outer thin layer. Place in deep bowl with red wine; soak for at least 30 minutes.
  2. Remove liver from bowl; discard wine. Pat dry and season with oregano, garlic, salt and pepper.
  3. Add oil to large skillet over medium-high heat. Cook liver about 2 to 3 minutes on each side. Remove and transfer to plate.
  4. Add more oil (if necessary) to skillet and cook onions until soft. Cover liver with onions.
  5. Serve with boiled yuca, rice or tostones.