Arepa with Beef Liver in Creole Sauce Recipe (Arepa con Higado en Salsa Criolla)
This arepa with liver method is a delicious and simple way to cook and eat beef liver. Cookery and eating liver can be intimidating for some people.
- 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
- 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.
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 method 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 method card with exact amounts and preparation directions is below.
You can in addition find the step by step preparation 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
