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  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

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: 
South American

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2125 Calories from Fat 1151

% Daily Value*

Total Fat 130 g200.2%

Saturated Fat 15.6 g78%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1515.7 mg63.2%

Total Carbohydrates 140 g46.6%

Dietary Fiber 24.5 g97.9%

Sugars 50.7 g

Protein 112 g223.5%

Vitamin A 7400.7% Vitamin C 724.9%

Calcium 29.3% Iron 390.7%

*Based on a 2000 Calorie diet


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