Bistec de Higado are beef liver filets sauteed in an onion and tomato sauce. It is typical from the Valle del Cauca region where it's eaten as a Sunday breakfast served with Arepas or over white rice.
Ingredients for 4 servings
1 1/2 pound beef liver, thinly sliced
2 big tomatoes sliced
2 medium onions sliced
2 tablespoon tomato paste
1 clove garlic minced
1/2 teaspoon cumin
1/4 teaspoon turmeric
2 tablespoon olive oil
1 lemon
1/2 teaspoon salt
black pepper
1 tablespoon minced cilantro (optional)
Wash the liver in cold water and dry with towel paper. Rub with the Lemon juice and let rest for 10 minutes. Rub with some salt, pepper and garlic.
In a pan, heat the olive oil over medium heat and cook the onion thinly sliced for 3 minutes, place the liver on top of the onions and topped with the tomato sliced.
In a small bowl, mix 1/2 cup water, cumin, remaining salt, turmeric, pepper, tomato paste and cilantro. Add to the pan and cook for 10-15 minutes until the liver is tender and the sauce has thicken.
Serve with Arepas or white rice.
Ingredients for 4 servings
1 1/2 pound beef liver, thinly sliced
2 big tomatoes sliced
2 medium onions sliced
2 tablespoon tomato paste
1 clove garlic minced
1/2 teaspoon cumin
1/4 teaspoon turmeric
2 tablespoon olive oil
1 lemon
1/2 teaspoon salt
black pepper
1 tablespoon minced cilantro (optional)
Wash the liver in cold water and dry with towel paper. Rub with the Lemon juice and let rest for 10 minutes. Rub with some salt, pepper and garlic.
In a pan, heat the olive oil over medium heat and cook the onion thinly sliced for 3 minutes, place the liver on top of the onions and topped with the tomato sliced.
In a small bowl, mix 1/2 cup water, cumin, remaining salt, turmeric, pepper, tomato paste and cilantro. Add to the pan and cook for 10-15 minutes until the liver is tender and the sauce has thicken.
Serve with Arepas or white rice.
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