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Hígado Encebollado: Mexican Liver and Onions


  • Rumba Meats® Beef Liver (2 pounds, thinly sliced)
  • 1½ cups red wine
  • 1 large onion, sliced into thin rings
  • 2-3 tablespoons canola oil, divided
  • ½ teaspoon dry oregano
  • 2 garlic cloves, minced
  • Salt and pepper, to taste


  1. Clean beef liver (if necessary) by removing outer thin layer. Thin slice liver. Place in a deep bowl, add 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 2 tablespoons oil to a large skillet over medium-high heat. Cook liver for 2 to 3 minutes on each side until tender and internal temperature of liver reaches 160ºF. Transfer to a serving plate. Keep warm.
  4. Add additional oil, as needed, to skillet. Stir in onions and cook until soft. Serve liver topped with sautéed onions.
  5. Serve with boiled yuca, rice or tostones, if desired.