Go Back
Puerto Rican Corned Beef

Puerto Rican Corned Beef Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 can (12 oz) corned beef
  • 2 medium russet potatoes, peeled and diced small
  • ½ medium yellow onion, diced
  • ¼ cup sofrito
  • 2 tbsp tomato sauce
  • 1 tsp adobo seasoning
  • 1 tbsp neutral oil
  • Salt to taste
  • Fresh cilantro or culantro for garnish

Method
 

  1. Heat oil in a large skillet over medium‑high heat. Add potatoes and onion, season lightly with salt, and cook 6 to 8 minutes until golden and tender.
  2. Reduce heat to medium. Make a well in the pan, add sofrito, cook 1 minute, then stir into the potato mixture and cook 2 minutes more until darkened.
  3. Add corned beef, tomato sauce, and adobo. Break up the meat, stir well, and cook 3 to 4 minutes until heated through.
  4. Increase heat to high, press the mixture flat, and sear without stirring 1 to 2 minutes until crispy on the bottom. Serve immediately over rice, garnished with cilantro.

Notes

Leftovers reheat beautifully in a hot skillet to bring back the crispy edges. To make this a full meal, serve with rice and fried eggs or sweet plantains. If your corned beef is particularly salty, start with a little less adobo and adjust after tasting.