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Home » Recipes » Beef » Hígado Encebollado (Mexican Liver and Onions)

Hígado Encebollado (Mexican Liver and Onions)

Last Updated November 25, 2020. Originally Posted October 8, 2019 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Higado Encebollado (or Beef Liver and Onions) is a tasty and quick meal that is the real deal. This organ meat just can’t beat.
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Higado Encebollado in a decorative Mexican plate next to a fork and limes.

Disclosure: This post is sponsored by Rumba Meats. All opinions are mine and mine alone.

Beef liver and onions in a decorative Mexican plate next to a fork and limes.

Hígado Encebollado (or Mexican Liver and Onions) is as classic as it gets. Everyone seems to have a version of this dish.

This is the way that my mom used to make it for my dad. He loves this dish.

This family recipe is the perfect way to celebrate Hispanic Heritage Month.

It’s a traditional recipe that I want to pass down to my kiddo, and eventually, my grand kiddos… if he has them. No pressure! lol. The best part is that this dish is ready in under 30 minutes.

Ingredients for Mexican Beef Liver and Onions on a wooden surface.

How to Make Higado Encebollado

These are the ingredients you need to make Mexican Beef Liver and Onions.

  • olive oil
  • package Rumba Meats sliced beef liver
  • onion
  • garlic
  • beef bouillon
  • jalapeno
  • Pepper (to taste)
  • water

This recipe is very similar to Bistec Encebollado, but it uses a different cut of beef.

You can use a serrano pepper instead of the jalapeno.

Pro Tip: Make a small slit in the middle of the jalapeno to release its juices while it is cooking.
To make this a more complete meal, try adding: diced tomatoes, green beans, peas, spinach, carrots.

Other classic Mexican beef dishes: Lengua en Salsa, Chamorro en Salsa Verde, Barbacoa de Res.

Package of Rumba Meats surrounded by the ingredients for Beef Liver and Onions.

Now, let’s talk about the beef liver. This Rumba Meats package was sent to me by mail.

It comes with freezer packets to keep it cold while transporting. Ordering from Amazon is a huge time saver for people like me. Save me a trip to the store.

What better way to share our heritage than through food! Rumba Meats offers products to make our traditional dishes.

Finger pointing to the sealed liver package.

The other thing that I love about Rumba Meats is that it is vacuum packed and sealed. This helps keep it fresher longer. So, it tastes fresh.

By the way, you don’t have to order online, you can also find a store that sell quality cuts by Rumba Meats. Look for a location near you.

Show me the money!

Rumba Meats has a great scholarship opportunity. They are sponsoring 25 $1,000 scholarships called the Rumba Meats Scholarship.

My son is growing up too fast. Next thing I know, we’ll be applying for scholarships like this one.

A collage showing the process of how to make beef liver and onions Mexican style.

  • Add oil to a pan and add the sliced beef liver, bouillon, and pepper. Cook for 5 minutes.
  • Pile the sliced onions and garlic on top of the liver. Mix well.
  • Make a slit in the jalapeno and add to the pan. Cook for 5 minutes.
  • Add the water. Cook for another 5 minutes.

Tell me that wasn’t simple?! It might look like a lot of onions, but it will cook down.

If you like it spicier, add diced jalapeno to the pan instead.

Swap it out: Instead of bouillon, you can use salt. Instead of water, you can use beef broth.

Higado Encebollado in a decorative Mexican plate next to a fork and limes.

Once the beef liver is ready, serve with corn tortillas, Mexican rice and refried beans.

This makes a tasty taco and quick weeknight dinner idea. A yummy and classic recipe that is a great way to keep our traditions alive.

Did you make this recipe? Please rate the recipe below!
Beef liver and onions in a decorative Mexican plate next to a fork and limes.

Higado Encebollado

Higado Encebollado (or Beef Liver and Onions) is a tasty and quick meal that is the real deal. This organ meat just can’t beat.
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 4 people
Calories: 45kcal
Author: Maggie Unzueta

Ingredients

  • 1 tbsp olive oil
  • 1 package Rumba Meats Sliced Beef Liver
  • 1 onion sliced
  • 1 garlic clove finely diced
  • 1 tbsp beef bouillon
  • 1 jalapeno whole
  • pepper (to taste)
  • 1/2 cup water

Instructions

  • Heat olive oil in a large pan. 
  • Add the sliced liver. 
  • Season with bouillon and pepper. 
  • Cook for 4-5 minutes. Stir occasionally. 
  • Add the onion and garlic. 
  • Make a slit in the center of the jalapeno and add to the pan. 
  • Cook for 4-5 minutes, or until onion is cooked down. 
  • Add the ½ cup water. 
  • Cook for another 5 minutes. 
  • Serve with refried beans and tortillas. 

Notes

If you like it spicier, add diced jalapeno to the pan instead. 
You can also use serrano pepper instead of a jalapeno. 
Swap it out: Instead of bouillon, you can use salt. Instead of water, you can use beef broth and omit the bouillon. 

Nutrition

Calories: 45kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


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Filed Under: Beef

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Marlynn | Urban Bliss Life

    October 8, 2019 at 2:30 pm

    5 stars
    This looks way better than any liver and onions I’ve ever tasted! Great flavors! Thanks for the great simple instructions too.

    Reply
  2. Tami Qualls

    October 8, 2019 at 2:57 pm

    This is a dish I don’t serve at home but am curious enough to give it a try. I will definitely add the diced tomatoes, green beans, peas, spinach, carrots.

    Reply
    • Maggie Unzueta

      October 10, 2019 at 4:48 pm

      Hope you do. I’m sure you’ll enjoy it.

      Reply
  3. Vanessa

    October 8, 2019 at 3:04 pm

    This dish reminds me of my childhood. I havent eaten it since I was a kid because as an adult I couldn’t find anyone to eat it with me. The recipe was spot on the way my mom use to cook it. Yummy!

    Reply
    • Maggie Unzueta

      October 10, 2019 at 4:47 pm

      It reminded me of my childhood too. My mom always made Higado Encebollado for my dad. Gotta keep those family recipes alive!

      Reply
  4. Peachy

    October 10, 2019 at 1:12 pm

    5 stars
    I like liver so I think I’m gonna like this dish! Looks delicious!

    Reply
    • Maggie Unzueta

      October 10, 2019 at 4:46 pm

      Great. I’m sure you’ll love it.

      Reply

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