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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Rinse the beef liver under cold water and pat dry. Slice it into thin strips, about 1/2 inch thick.

Step 2

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.

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet or frying pan over medium heat.

Step 4

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.

Step 5

In the same skillet, add the remaining 1 tablespoon of oil. Sauté the minced garlic and ground cumin for 30 seconds until fragrant.

Step 6

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.

Step 7

Stir in the diced tomato and cook for another 2-3 minutes until the tomato begins to soften.

Step 8

Return the liver to the skillet, along with any juices that have accumulated. Pour in the broth and stir to combine.

Step 9

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.

Step 10

Sprinkle the dish with chopped fresh cilantro before serving.

Step 11

Serve the Honduran liver hot with white rice and fried ripe plantains on the side, if desired.

Nutrition Facts

Serving size	1895 grams (1895.0g)

Amount per serving	% Daily Value*
Calories	1998

Total Fat 58.80g	75%
Saturated Fat 14.20g	71%
Polyunsaturated Fat 29.10g
Cholesterol 1052mg	351%
Sodium 4083mg	178%
Total Carbohydrate 283.60g	103%
Dietary Fiber 21.00g	75%
Total Sugars 68.80g
Protein 97.30g	195%

Vitamin D 145IU	726%
Calcium 244mg	19%
Iron 23mg	130%
Potassium 3914mg	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.

Source of Calories

Fat: 25.8%

Protein: 19.0%

Carbs: 55.3%