- 6
- 20 mins
- 50 mins
Ingredients
- 1 1 1 serving (2 oz) Corned Beef
- 4 4 4 tbsp Extra Virgin Olive Oil
- 1 1 1 Green Pepper, chopped
- 1/4 1/4 1/4 cup Onions, raw, chopped
- 1-2 1-2 1-2 cloves Garlic, depending on size
- 1/4 1/4 1/4 cup Tomato sauce
- 1 1 1 Tbs. Sofrito, Can be store bought or made at home
- 1 1 1 serving Sazón Goya (Sazón with Azafrán)
- 1 1 1 tsp. Goya Adobo (All Purpose Seasoning)
- 1 1 1 tsp. Beef bouillon Powder
- 3 3 3 medium Yukon Gold Potato, diced in small cubes
- 1 1 1 dash black Pepper
- 1/4 1/4 1/4 c. water
Preparation
Step 1
In a 10 inch skillet that has a lid, heat olive oil. Add onion and bell pepper. Saute for a few minutes until they soften. Add garlic and saute for another minute or two making sure the garlic does not brown. Add sofrito if using and saute for 1 minute. Add tomato sauce, and the rest of the spices, and potatoes.
Because canned corned beef can be salty, add only half of the beef flavor and half of the adobo at this time. Saute for 1-2 minutes. Add the corned beef, breaking it up in pieces. As the meet heats up it will be easier to break apart. Add about 1/4 cup of water and cover.
Cook for 5 minutes. Stir and continue to break up the meat if you see any large chunks. Continue to cook and stir every 7-10 minutes until the potatoes are tender.
At this time I would taste the corned beef. If it needs the rest to the adobo and beef flavor go ahead and add it. Serve with cooked white or brown rice.