Colombian Higado en Salsa is a traditional dish. This liver with creole sauce is full of flavor and a wonderful way to cook beef liver.
Higado con Salsa Criolla (Liver with Creole Sauce)
Ingredients
- 2 tablespoons butter
- 1 tablespoon oil
- 2 pounds liver cut into 4 pieces
- 2 tablespoons white vinegar
- 2 small onions thinly sliced
- 1 garlic clove minced
- 2 medium tomatoes chopped
- Salt and pepper
- 1 teaspoon ground cumin
- ½ cup fresh cilantro
Instructions
- In a medium bowl mix the vinegar, pepper and cumin. Clean the liver and place in the marinade. Refrigerate for 25 minutes.
- In a large skillet melt the butter and olive oil over medium heat. Add the liver to the skillet and cook for about 3 minutes on each side.
- Add the onions, garlic, tomatoes and salt. Cook for 5 minutes more. Cover the skillet and cook for 3 minutes more or until cooked through.Sprinkle fresh cilantro on top and serve over white rice.
Nutrition
This is another one of those recipes for which I have received many requests, so here it is... Higado con Salsa Criolla is a traditional Colombian dish and since most Colombians don't waste food & eat almost every part of the animal, we don't mind liver dishes. We love meat!
I receive a lot of requests for dishes that may not sound to attractive to some yet are popular in Colombia and part of our culture and cuisine. Liver with Creole Sauce is one of them.
My parents, my sister and I all love higado or liver, but my brother hates it. So not every Colombian likes this kind of food. There are many other Colombian dishes that I haven't made because I won't touch, cook or eat certain animal parts. Sounds appetizing, huh? 🙂
Don't overcooked the liver because it gets really hard. If you like liver, try this dish, it is absolutely delicious and remember, liver is a good source of iron 🙂
Buen provecho!
Gloria Carvajalino C.
As your family some of us love beef liver and others do not. Today we had Higado encebollado with white rice and avocado for lunch, it was like your recipe except for the tomate. . Thanks for sharing these delightful recipes. 🙂
Lynn
I just made this today with pork liver, since that's what I had on hand. It was quite good, no metallic taste, good texture. I'm relieved, since I have no previous experience with liver.
Alex
What type of liver should I use? Beef? Chicken? Lamb?
Erica
Alex- Beef liver
Anonymous
I made this last night and it was wonderful. Thank you.
Erica
Thank you everyone for visiting my site!
Maria
Ooooh! As I am always eating liver either fried, grilled or sauteed with lots of onions, this looks like a wonderful new way to enjoy it! The sauce sounds amazing.
Barbara
Haven't had liver since I was a child, Erica! Mother used to always serve it with bacon and onions. (Was this to cover the flavor of liver?)
Not a favorite with me and I never served it to my kids either!
But your tomato/cumin sauce sounds interesting!
Joanne
I've never had liver before (although I have had small intestine - weird) but I love the sound of the sauce on these!