Celebrate Hispanic Heritage Month with this recipe for liver and onions
Celebrate Hispanic Heritage Month with this easy recipe of liver and onions.
Recipe type: Latin
  • 2 lbs. Beef Liver thinly sliced
  • 1 ½ cup of red wine (to marinate the liver)
  • 1 large onion sliced into thin rings
  • 2 tablespoons of canola oil
  • ½ teaspoon of dry oregano
  • 2 garlic cloves minced
  • Salt and black pepper to taste
  1. Clean the liver (if necessary) by removing the outer thin layer. Place in a deep bowl with the red wine and let it soak for at least 30 minutes.
  2. Remove the liver from the wine and discard the wine. Pat dry and season with oregano, garlic, salt, and black pepper.
  3. Add the oil to a large skillet over medium-high heat. Cook the liver about 2-3 minutes on each side. Remove and transfer to a plate.
  4. Add more oil if necessary to the skillet and cook the onions until soft. Cover the liver with the onions.
  5. Serve with boiled yuca, rice or tostones
Recipe by Johanny's Kitchen at http://www.johannyskitchen.com/celebrate-hispanic-heritage-month-with-this-recipe-for-liver-with-onions/