- 1 can corned beef
- 1 small can of tomatoe sauce
- 1 large potato (or sweet plaintain)
- 1 small onion
- 3 whole garlic cloves
- 1 envelope of sazon
- 1/4 tsp of salt (optional)
- 1/2 beef boullion cube
Peel and cut the potato into small thin french fries (if you decide to use the sweet plaintain - peel and cut the plaintain into 1/4 inch pieces). Heat oil and fry potatos (as if your making french fries) while the potatos are cooking do the following:
- In a food chopper (or blender) add onion, garlic, boullion cube, sazon and salt and chop until very finely chopped almost like a thick paste.
- Open the can of corned beef, remove the meat into a bowl and shred with a fork until most of the clumps are separated.
After the potatos are cooked remove and drain (keep some of the oil about 2 tablespoons - (using low flame) in the same pan add the mixture of garlic onions etc. saute for a few minutes. Add the can of tomatoe sauce using the same can fill with water (once) and add the water into the pan stir. Add corn beef and stir making sure the meat is coated completely with the sauce. Cover and simmer on low heat for about 1/2 hour.
Option: If you really like onions you can cut an onion in pinwheels and place on top before covering this adds more flavor (this is my peersonal addition).
I serve this over white rice, and a mixed salad (lettuce, tomatoes, corn, avocado) with an oil/vinegar dressing.
Recipe sent by: Nancy Ortiz from New York.
My Fav Recipe Book
Find recipes like this and more in the recipe book Puerto Rican Cookery by Carmen Aboy Valldejuli. My mother gave me this recipe book on my 18th birthday and it has been my staple recipe book ever since.