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Higado

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<p><a href="http://commons.wikimedia.org/wiki/File:Higado_encebollado.jpg">Image Credit</a></p>
Ingredients
  Liver 1 Pound
  Pepper 1⁄8 Teaspoon
  Garlic 2 Clove (10 gm)
  Bay leaf 1 Medium
  Wine vinegar 3 Tablespoon
  Onions 3 Large
  Green peppers 3
  Oil 1⁄2 Cup (8 tbs)
  Salt 3⁄4 Teaspoon
  Flour 1 Tablespoon
Directions

Cut the liver into 1 inch cubes.
Mash the garlic and chop it very fine (I like it put through the garlic press).
Add vinegar, salt, pepper, and bay leaf. (If you have red wine vinegar, so much the better.)
Pour over the liver and, with a fork, turn the mixture over lightly to mix well.
Set aside for 15 or 20 minutes a bit longer is even better in a tightly covered dish so that the raw cut liver may absorb the essences and aromas of the flavorings.
Chop the onions and green peppers and cook the onions in the oil until tender.
As they are beginning to turn brown, add the peppers and simmer till the peppers are soft.
Sprinkle the flour into the hot oil and stir with a spoon until smooth.
At this point add the liver mixture and cook for about 2 or 3 minutes over a low flame, stirring to mix thoroughly the liver, flavorings, and vegetables.
Cover tightly and allow to steam for 2 minutes, and serve at once.
We like ours on toast.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer

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