Higado de Res con Moro de Habichuelas Rojas
One of the Dominican favorites.




  • 1 pound Liver beef
  • 4 ounces White onion
  • 4 cloves crushed garlic
  • 1 Chili Cubanela
  • 1 branch of chopped coriander
  • Come out to taste
  • Optional pepper
  • 1 teaspoon Sugar


Make a mixture with all the ingredients except the onion season the liver fillets with this. It rubs well everywhere and lets the meat absorb the flavor for about 10 minutes. If you prefer, you can chop the steaks into strips, for example, or dice instead of cooking them whole. In this case, cut the meat before seasoning.

In a frying pan add oil and sugar to brown the liver and sauté for 10 minutes last the tomato

No seed and onion sauté for 4 more minutes and you're done.

Moro De Habichuelas Rojas


  • 2 cups rice
  • 1 can red beans
  • 1 measure of water can.
  • 1 teaspoon tomato sauce
  • 1 teaspoon olive oil
  • 1/2 teaspoon oregano
  • 1 Red onion
  • 3 Crushed garlic clove
  • 1 Coriander bouquet
  • 1 Ají gustoso
  • Celery
  • 1/2 teaspoon salt


Heat the cauldron by adding the oil, sauté the ingredients. 1 Teaspoon tomato sauce, 1 teaspoon olive oil, 1/2 teaspoon oregano, 1 red onion, garlic, 1 cilantro bouquet, 1 tasteful chili pepper, celery, 1/2 teaspoon salt.

Boil for 2 minutes, without letting the cauldron sofrito, add the drained beans, sauté for 1 minute, adding the water. When the boil breaks add the rice and let it cook for 5 minutes, until it simmers, cover it thoroughly and let it cook for 15 minutes more.

Accompany this dish with avocado salad and tomatoes

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