Here's yet another recipe that goes perfectly on top of white rice. Although...I hate to admit it, but I've actually eaten it as is. It's just soooo good! In this recipe, you will use Sweet Plantains. They look exactly like the plantains used for tostones, but they are yellow and not green. This makes them sweeter. Here is a picture of the two different plantains side by side:
What You Need:
- 1 can corned beef
- 1 can Goya Tomato Sauce
- 1 tablespoon of Goya Adobo
- 1 packet of Goya Sazon
- 2 tablespoons of Goya Sofrito
- 1 Yellow/Sweet Plantains
- Goya Corn Oil for frying
What To Do:
- Peel and slice the sweet plantains. Slice them at a diagonal and about 1/2 inch thick.
- Coat a frying pan with enough oil to cover the bottom. (Maybe about 1/4 inch of oil)
- Fry the plantains in the oil just until brown on each side. Be careful, they will get very tender.
- Once all the plantains are fried, remove them from the frying pan, but leave the oil. You will use this oil to fry the corned beef.
- Place the corned beef, seasonings and tomato sauce in the frying pan and allow to heat up for about 10 minutes.
- Place the plantains back into the same pan so that they can blend in with the corned beef. At this point you can serve whenever you'd like, but I'd like to leave