Puerto Rican Style Corned Beef

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4.7 of 5 (6)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 174.4

Total Fat: 10.6 g
Cholesterol: 8.3 mg
Sodium: 370.8 mg
Total Carbs: 17.0 g
Dietary Fiber: 1.7 g
Protein: 4.5 g

View full nutritional breakdown of Puerto Rican Style Corned Beef calories by ingredient

Minutes to Prepare: 20

Minutes to Cook: 30

Number of Servings: 6

Ingredients

*Goya Corned Beef (2 oz)., 1 serving

*Extra Virgin Olive Oil, 4 tbsp

*Green Peppers (bell peppers), 1/4 cup, chopped

*Onions, raw, 1/4 cup, chopped

*Garlic, 1-2 cloves depending on size

*Tomato sauce – Goya or any other brand Spanish tomato sauce, 1/4 cup

*Sofrito, 1 Tbs. Can be store bought or made at home

*Sazón Goya (Sazón with Azafrán), 1 serving

*Goya Adobo (All Purpose Seasoning), 1 tsp

*Bouillon Powder, Beef 1 tsp,

*Yukon Gold Potato 3 medium sized potato, diced in small cubes

*Pepper, black, 1 dash

*water

Directions

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 nor 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.

Serving Size: About 4-6

Number of Servings: 6

Recipe submitted by SparkPeople user JANRICK03.