Dominican Hígado Encebollado That Tastes Better Than Restaurants

beef liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner, while pork liver is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is often cheaper.

Remove the cloth from the liver using a knife and ensure there are no blemishes or bruises.

Cut the liver into slices or strips as preferred.

Add 1 1/2 cups of milk to the liver slices and marinate for 30 minutes.

Cut the large onion into julienne strips.

Cut the bell peppers into julienne strips as well, using 60 grams.

Remove the liver from the milk and place it in a clean bowl, removing excess milk.

Season the liver with 1/2 teaspoon of dry oregano, 1/2 teaspoon of black pepper, and salt to taste; mix well and let sit for 15 minutes.

Heat 4 tablespoons of olive oil in a pan until very hot, then add the liver and cook for 3 minutes without turning.

After 3 minutes, turn the liver over and cook for another 3 minutes on medium heat.

Remove the liver from the pan and reserve it.

In the same pan, add 1 tablespoon of butter and then add the onions and bell peppers; brown them nicely.

Add 1/2 teaspoon of liquid seasoning and 1/3 cup of water to the pan with the onions and bell peppers, and let them reduce until slightly browned.

Once the onions are soft, add the liver pieces back to the pan and cook for an additional 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level: