Puerto Rican Corned Beef #2

By carvalhohm

Ingredients

• 1 can corned beef
• 1 8 oz. can of tomato 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

Details

Adapted from elcolmadito.com

Preparation

Step 1

Peel and cut potato into small thin french fries (if you decide to use sweet plaintain-peel and cut plaintain into 1/4 inch pieces). Heat oil and fry potatoes (as if your making french fries) while potatoes are cooking do following:

In food processor(or blender) add onion, garlic, bouillon cube, sazon and salt and chop until very finely chopped almost like thick paste. Open can of corned beef, remove meat into bowl and shred with fork until most of clumps are separated.

After potatoes are cooked remove and drain (keep some of oil about 2 tablespoons-(using low flame) in same pan add mixture of garlic onions etc. saute for a few minutes. Add can of tomato sauce using same can fill with water (once) and add water into pan stir. Add corn beef and stir making sure meat is coated completely with 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.

Serve over white rice, and mixed salad (lettuce, tomatoes, corn, avocado) with oil/vinegar dressing.