Dish

Higado encebollado

Liver with onions

Higado encebollado is a dish that is made by sautéing liver and onions in a pan with olive oil. The liver is often marinated in vinegar beforehand to help tenderize it and remove any bitterness. The dish is often served with a side of potatoes or rice. Higado encebollado is a good source of protein and iron, but it is high in cholesterol, so it should be consumed in moderation.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Offal Dish

Origins and history

Higado encebollado is a traditional Spanish dish that is popular in the northern regions of the country. It is often served as a main course for lunch or dinner.

Dietary considerations

High in cholesterol

Variations

There are many variations of Higado encebollado, including versions made with different types of liver, such as chicken or beef liver. Some recipes also call for the addition of red wine or sherry to the dish.

Presentation and garnishing

Higado encebollado is traditionally served on a plate with a side of potatoes or rice. The dish is often garnished with fresh herbs, such as parsley or thyme. To make the dish more visually appealing, you can add a few slices of red bell pepper or a sprinkle of paprika on top.

Tips & Tricks

To make the liver more tender, you can soak it in milk for a few hours before cooking. You can also add some garlic or bay leaves to the dish to add more flavor.