Liver and Onions by Susana Chanis
Some people get it, and some people don’t. If you grew up loving hídago encebollado, or liver and onions, as Susana Chanis did, chances are it’s a lifelong favorite. Susana grew up in Panama, where hídago encebollado is a beloved staple—and has been for many generations. Today, it’s as popular a dish as ever in Latin America, and it maintains a solid fan base in the United States.
One reason hídago encebollado is such a beloved classic is because it’s so simple to make. In her recipe, Susana salts the beef liver and cooks it for a few minutes per side, followed by the onions. The most authentic way to serve liver and onions is with rice and plantains, along with a salad.
Rumba Meats® Beef Liver
- 30 min Prep Time
- 10 min Cook Time
- 6 Servings
- Rumba Meats® Beef Liver (1 package, about 1 pound)
- 1 large onion
- 2 cups rice (white or brown)
- 2 plantains
- Canola oil
- Salt and pepper to taste
- Season liver with salt and pepper.
- Add 2 tablespoons of canola oil to a skillet over medium heat. Add liver and cook for about 4 minutes on each side. Remove from skillet.
- Add 2 tablespoons of canola oil to the skillet. Add onions and cook for 3 minutes. Once onions are translucent, add liver to the skillet. Turn off heat and cover.
- Add canola oil to a 6-quart pan over medium heat. Toast rice for about 4-5 minutes.
- Add enough water to cover the rice. Cook on medium heat for 20 minutes or until water is absorbed.
- Peel plantains and cut into long slices. Add 2 tablespoons of canola oil to a second skillet over medium heat. Add plantains and cook on each side for 2 minutes.
- Serve liver and onion mixture with rice, plantains and a side salad. Enjoy this traditional Panamanian dish!
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