Puerto Rican Canned Corned Beef Stew

1. Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.

2. 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.

3. Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.

Tips

You can use canola oil instead of olive oil. Feel free to use your favorite ingredients instead of what's listed, such as mixed vegetables for the corn. Instead of cubed potatoes, you can fry French fries and add them at the end.

You should be able to find sofrito in your grocery store. If not, make a batch at home with your food processor. Blend (in batches) 2 onions, 1/2 pound sweet peppers, 1/2 bunch cilantro, 1/2 cup olive oil, 1/2 cup pimento-stuffed olives, 1 Cubanelle pepper (or green bell pepper), 1/2 head peeled garlic, 2 tablespoons roasted red peppers, 3 recao (culantro) leaves, 2 teaspoons dried oregano, 1 teaspoon capers (optional), 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. If you don't have all the ingredients, don't sweat it! Just use olive oil, onion, garlic, and peppers with whatever other ingredients you might have.