If you enjoy Latin cooking, then give this satisfying Cuban liver recipe a try. A simple preparation of liver and onions is a classic liver dish, but for this Cuban liver recipe, we’re going to bring the zing of vinegar to the dish, along with the color and flavor of bell peppers and garlic.
In Cuba, this liver dish is called Hígado a la Italiana which means “Italian liver”, although it’s Cuban through and through.
Ingredients for Cuban Liver Recipe
1 lb BEEF LIVER
1 RED BELL PEPPER sliced
1 or just ½ GREEN BELL PEPPER sliced (how much do you like green bell pepper?)
1 ONION thinly sliced
3-4 cloves GARLIC sliced
2 Tbsp FLOUR
½ cup WATER
½ cup VINEGAR (I like using rice wine vinegar)
Try these seasonings, but experiment with flavors you like:
1 Tbsp CUMIN POWDER
1 Tbsp SMOKED PAPRIKA
1 Tbsp GARLIC POWDER
1 tsp CHILI POWDER
SALT and PEPPER to taste
OIL for sauteing
How to Cook Liver
- Heat the oil in a skillet on medium heat. Check current prices for a non-stick skillet on Amazon.
- Once hot, add liver to the skillet and cook 1 minute on each side, seasoning each side with salt and pepper before turning, then remove liver from skillet and set aside to rest.
- Add onions and peppers and cook for 3-4 minutes.
- Add sliced garlic and cook another minute.
- Add flour and seasoning and mix well and let cook 2 minutes.
- Raise temperature to medium high and add the vinegar and let cook for another minute. You can add a little white wine as well, but that’s optional.
- Slice the liver and return to the skillet, tossing well with the ingredients.
- Add water and bring to a bubble, then cover skillet with a lid, reduce the heat and cook for 2-3 minutes.
- Serve over white rice.
If you’re interested in the traditional take on beef liver I grew up eating in the southern United States, then check out this Classic Liver and Onions Recipe.
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