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Disclosure: This post is sponsored by Rumba Meats. All opinions are mine and mine alone.
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.
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
- beef bouillon
- Pepper (to taste)
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.
Other classic Mexican beef dishes: Lengua en Salsa, Chamorro en Salsa Verde, Barbacoa de Res.
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.
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.
- 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.
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.
- 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
- 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.
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Marlynn | Urban Bliss Life
This looks way better than any liver and onions I’ve ever tasted! Great flavors! Thanks for the great simple instructions too.
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.
Hope you do. I’m sure you’ll enjoy it.
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!
It reminded me of my childhood too. My mom always made Higado Encebollado for my dad. Gotta keep those family recipes alive!
I like liver so I think I’m gonna like this dish! Looks delicious!
Great. I’m sure you’ll love it.
Patricia M Zamora
This was thee same exact recipe that my mom used to prepare for us when we were younger. Higado Encebollado! It wasn’t quite my favorite. But I enjoyed it when it was served for dinner. Now I make it every now and then with some of my personal sazon. And my husband loves it, asking me me to cook it more often.
Glad you like it. I’ll hope you make this recipe again soon.