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Higado (Liver)

Serves 4-6 Prep 15 min Cook 20 min Ready 35 min

I had the pleasure of making my parents and grandparents lunch and wanted to make something they absolutely loved. Higado (liver) is one of my abuelito and abuelita's favorite dishes and is definitely another family favorite.

When they lived in Ecuador, my abuelito would drive into the city on Fridays to make deliveries & always bring back liver for the family for Friday night dinner. My abuelita says it was something they all looked forward to every week.


  • 1 large white onion

  • 3 garlic cloves

  • 2-3 lbs of liver (beef)

  • 1 teaspoon of achiote

  • abuelita's aliño

  • Olive Oil

  • 2 cups of rice



  1. First, prep the liver. With a pairing knife, remove any veins and skin. Marinade with a tablespoon of abuelita's aliño and olive oil and let sit for 5 mins.

  2. Second, finely slice 1 white onion and 2 garlic cloves + sautee in a pan with olive oil for 2-3 mins on medium heat. Once the onions and garlic are thoroughly cooked, add 1/2 cup of water along with 1 tablespoon of abuelita’s aliño and 1 teaspoon of achiote. Mix until achiote is fully dissolved.

  3. Add in the liver and cook for about 15 mins (7-8 mins on each side) on medium heat.

  4. Remove from heat and let sit for a few mins before serving.


  1. In another pot. Add 2 cups of short grain rice with 4 cups of water. For flavor, add 1 tablespoon of salt, 1 tablespoon of olive oil + 1 whole peeled garlic clove. Stir throughly once the water boils. Cover and cook on low for 20 mins. Let sit for 10 mins before serving.

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