Liver with Onions (Hígado Encebollado)
May 1, 2026
A traditional Colombian-Venezuelan dish made with tender beef liver and sautéed onions, seasoned simply for a rich, savory flavor.
- Prep 20min
- Cook 20min
- Total 40min
- Yield 4 servings
Ingredients
- 500 g beef liver, sliced into thin steaks
- 1 large onion, sliced into thin strips
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice or vinegar
- 1/2 teaspoon ground cumin (optional)
- Salt and black pepper to taste
- 1/2 cup water or beef broth (optional, for sauce)
- Fresh cilantro or parsley (optional, for garnish)
Instructions
- Clean the liver by removing any membranes and pat it dry with paper towels.
- Optionally soak the liver in milk or water with lemon juice for 15–30 minutes to reduce its strong flavor, then drain.
- Season the liver with salt, pepper, and cumin.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Cook the liver slices for 1–2 minutes per side until browned but still tender. Remove and set aside.
- In the same skillet, add the remaining oil and sauté the sliced onion until soft and slightly caramelized.
- Add the garlic and cook for another minute.
- Return the liver to the pan, add a splash of water or broth if desired, and cook together for 3–5 minutes.
- Adjust seasoning and finish with lemon juice or vinegar.
- Serve immediately, optionally garnished with fresh herbs.
Notes
This recipe is inspired by a passage from Crónica de una muerte anunciada by Gabriel García Márquez. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.