Puerto Rican Canned Corned Beef Stew Food

PUERTO RICAN CANNED CORNED BEEF STEW

Steps:

• Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander.
• Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low; stir in corned beef. Cook until heated through, 6 to 8 minutes.

CARNE GUISADA - PUERTO RICAN BEEF STEW

Steps:

• Mix flour, salt and pepper in freezer bag. Add stew beef and coat evenly. Add enough olive oil to cover the bottom of a large skillet over medium-low heat. Add sugar. When sugar caramelizes, add meat and brown on all sides. Remove beef from the skillet and place in the bottom of slow cooker. Add remaining ingredients and cover. Cook on low for 8-10 hours or high for 4-6 hours.

PUERTO RICAN CANNED CORNED BEEF STEW

Steps:

• Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander.
• Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low; stir in corned beef. Cook until heated through, 6 to 8 minutes.

PUERTO RICAN STEW

Steps:

• In a large pot place all ingredients except tomato sauce.
• Bring to a boil.
• Cook until potatoes are soft, then add tomato sauce and more salt if necessary to taste.
• Notes:
• Achiote is a small red seed found in the latin section of the grocery store. If unavailable just make the stew without it.
• To make achiote oil over low heat place 2 tbsp achiote seeds plus 3 tbsp olive oil and simmer until the oil turns red, this may take a while so if you plan to use this oil often make a larger batch to keep on hand. Then let oil cool completely before straining out the achiote seeds. This oil adds great flavor to any of your foods.
• The seasoning salt I use is called Adobo. It is a spice Puerto Ricans use in place of salt. My favorite is the brand called Goya. It is basically salt, pepper, and oregano - but it tastes entirely different than the sum of these ingredients.
• If possible use your own homemade chicken broth or buy organic free range chicken broth from the store.