Honduran Liver
Discover the rich and vibrant flavors of Honduran cuisine with this enticing Honduran Liver recipe. Featuring tender strips of beef liver marinated in lime juice and white vinegar, this dish is a zesty and savory delight that's elevated with aromatic garlic, ground cumin, and sautéed onions and bell peppers. Simmered with juicy tomatoes and a splash of savory broth, the liver becomes moist and flavorful, offering a delightful balance of textures and tastes. Topped with fresh cilantro and traditionally served alongside fluffy white rice and sweet fried plantains, this recipe brings the authentic taste of Honduras to your table in just under an hour. Perfect for adventurous food lovers, this dish highlights the bold and comforting flavors of Central American cuisine.
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Recipe Information
Ingredients
- 1 lb beef liver
- 2 tbsp white vinegar
- 1 whole lime
- 1 tsp salt
- 1 tsp black pepper
- 3 whole garlic cloves, minced
- 0.5 tsp ground cumin
- 3 tbsp vegetable oil
- 2 medium white onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 medium tomato, diced
- 0.5 cup chicken or beef broth
- 2 tbsp fresh cilantro, chopped
- 2 cups white rice (optional, for serving)
- 2 whole ripe plantains (optional, for serving)
Instructions
Rinse the beef liver under cold water and pat dry. Slice it into thin strips, about 1/2 inch thick.
In a medium bowl, combine the liver strips with vinegar, the juice of one lime, salt, and black pepper. Let it marinate for 10 minutes while preparing the other ingredients.
Heat 2 tablespoons of vegetable oil in a large skillet or frying pan over medium heat.
Add the sliced liver to the skillet and sear until browned on all sides, about 3-4 minutes. Remove the liver from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Sauté the minced garlic and ground cumin for 30 seconds until fragrant.
Add the sliced onions and bell peppers to the skillet. Cook for 4-5 minutes, stirring occasionally, until they are tender but still slightly crisp.
Stir in the diced tomato and cook for another 2-3 minutes until the tomato begins to soften.
Return the liver to the skillet, along with any juices that have accumulated. Pour in the broth and stir to combine.
Simmer the mixture for 5-7 minutes, until the liver is cooked through, tender, and the flavors have melded together. Adjust seasoning with additional salt and pepper, if needed.
Sprinkle the dish with chopped fresh cilantro before serving.
Serve the Honduran liver hot with white rice and fried ripe plantains on the side, if desired.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 29.1 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 4083 mg | 178% | |
| Total Carbohydrate | 283.6 g | 103% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 68.8 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 244 mg | 19% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3914 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
