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Cuban Corned Beef Hash

1 med. onion (diced)
1 green bell pepper (diced)
3 cloves garlic (minced)
8 oz. can tomato sauce
12 oz. can corned beef
2 chorizo (Cuban) sliced not too thick
1 tbsp olive oil
1/4 cup dry white wine, optional
1 cup water
1 potato peeled and cut into pieces

In a skillet, combine the diced onion, bell pepper, garlic, tomato
sauce, wine, olive oil and chorizo. Add a cup of water and simmer
it down until almost all the liquids have evaporated (you want a
little sauce, but you don't want it to be soupy once the corned
beef is added) and the onion and pepper have softened. Add the
corned beef and mix it in thoroughly with the sofrito. You don't
have to cook this mixture together for any specific length of time
as the corned beef is already cooked, just keep it on the burner
long enough so that it heats up together thoroughly. Salt and pepper
to taste, only be careful as both the corned beef and the chorizo
are naturally salty. Just before serving fry up the potato pieces
and fold in to the corned beef. Serve with Black beans and rice,
or just plain white rice and fried ripe plantains (maduros).

White rice Cuban style:

Bring 1 and 1/2 cup of water to a boil for ever cup of rice you
plain to make. To the water add 1 clove of minced garlic for ever
cup of rice. Add salt (in the ammount you normally would) and a
small amount of cooking oil (1 tsp.) to the water. When water is
at a boil, add pre- washed rice to water and stir in. Lower heat
to a slow simmer and cook covered for 20 minutes. When done, fluff
up with a fork so that it doesn't stick together.


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