This is a dish that I have been making since I was a teenager. My best friends growing up showed me and my sister how to make this, and I have been making this ever since. Love you Jackie
2 cans of Goya corn beef
1 tsp. adobo
1 tsp. garlic powder
1 tsp. onion powder
1 pk sazon
1 8 oz can tomato sauce
2 tbsp. green olives
2 tbsp. safrito
1 medium potato peeled and diced into small cubes
Peal and cut the potato into small cubes and put them into a small pot with salted water on medium to high heat. Cook the potatoes until tender. Then drain and set aside.
On medium low heat using a medium saucepan put the 2 cans of corn beef. in Take a fork and break up the corn beef up into small pieces. (The sauce will do the rest)
Now add in the tomato sauce and mix well into the corn beef. The corn beef should now not have any chunks.
Start adding in the remaining ingredients adobo, garlic powder, onion powder, sazon, safrito, green olives and potatoes. Stir all of the ingredients until well combined. Cook the corn beef on medium low heat for about 20 to 25 minutes or until heated thoroughly.
Serve over white rice