This arepa with liver recipe is a delicious and simple way to cook and eat beef liver.
Cooking and eating liver can be intimidating for some people. I grew up eating arepa con higado de res in Colombia and it's the only way I can eat beef liver. This is my grandmother's arepa with beef liver recipe and it's very easy to make, tender and full of flavor.
Rumba Meats® offers products that help families share their heritage through food by providing the ingredients to make traditional dishes like this Beef Liver with Creole Sauce. Visit their site to find their store locations in the United States and how to order online for doorstep delivery.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below. You can also find the step by step cooking video for this recipe below.
Oil: You can use vegetable, canola or olive oil to make this dish.
Vegetables: Garlic cloves, onion and tomatoes.
Liver: You need beef liver to make this recipe.
Spices: Cumin, salt and black pepper.
Herbs: Fresh parsley or cilantro
Cooked arepas for serving
More Arepas Recipes to Try
Arepa with Beef Liver in Creole Sauce Recipe (Arepa con Higado en Salsa Criolla)
Ingredients
- 3 tablespoons of canola or olive oil
- 4 garlic cloves diced
- 1 ½ lb beef liver sliced into strips
- Salt and black pepper to taste
- 1 onion diced
- 3 to matoes diced
- 1 teaspoon ground cumin
- Fresh parsley or cilantro chopped
- Cooked arepas for serving
Instructions
- Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and add the liver strips, working in batches if necessary. Cook for about 2 minutes or until browned on both sides. Season with salt and pepper to taste. Remove liver from skillet and set aside on a plate.
- Add the remaining oil to the same skillet. Add the onions, tomatoes, garlic and cumin. Sauté until the vegetables are soft. Add the liver back to the skillet and cook for 2 minutes more until liver reaches an internal temperature of 160°F. Sprinkle with fresh parsley or cilantro and serve the liver on top of an arepa.
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