How to Make Corned Beef Puerto Rican Style – AFlavorful Hash

Corned beef hash is a hearty, budget-friendly meal enjoyed across America. But the Puerto Rican style stands out for its bold, delicious flavors. Corned beef Puerto Rican style, known as carne guisada or carne mechada, transforms canned corned beef into a rich, savory hash. With just a few additional ingredients like sofrito and tomatoes, it goes from the can to the plate in minutes. Keep reading for everything you need to know to make authentic Puerto Rican style corned beef hash at home.

A Quick Overview of Corned Beef Hash

Corned beef hash is a dish of corned beef mixed with potatoes and spices. Additional ingredients like onions, bell peppers, and tomatoes enhance the flavors. The hash is served hot, often with eggs for breakfast or over white rice for dinner.

Using canned corned beef keeps it fast, easy, and budget-friendly. The distinctively seasoned brined beef provides a robust meaty base. Dicing the potatoes and browning them in the rendered corned beef fat adds heartiness.

What Makes Puerto Rican Style Corned Beef Unique

Puerto Rican style corned beef, known as carne guisada de res in Spanish, has some key additions that make it stand out:

  • Sofrito – A flavor powerhouse made from chopped bell peppers, onions, garlic, and culantro or cilantro. It adds a savory depth to the hash.

  • Tomato sauce – Adds sweetness to balance the saltiness of the corned beef. Tomato paste or crushed tomatoes also work.

  • Olives – Briny green or black olives enhance the meaty umami flavors.

  • Sazon – The iconic Puerto Rican seasoning blend infuses it with achiote, coriander and garlic.

  • White rice – Serving it over white rice is a must. The rice soaks up the rich flavors.

Step-by-Step Instructions for Making Puerto Rican Corned Beef

Follow these simple steps for authentic carne guisada de res:

Cook the sofrito

  • In a skillet, sauté olive oil, sofrito, garlic, and culantro until fragrant, about 2 minutes.

Add seasonings

  • Stir in adobo, sazón, oregano, pepper, and olives. Cook for 1 minute more.

Mix in corned beef

  • Add canned corned beef and break it up into smaller pieces with a spoon. Cook for 2 minutes.

Add potatoes and liquid

  • Mix in diced potatoes, tomato sauce, and broth or water. Bring to a boil.

Simmer and serve

  • Reduce heat and simmer until potatoes are tender, 15-20 minutes.
  • Serve hot over white rice. Top with fried eggs or avocado.

Handy Tips for the Best Puerto Rican Style Corned Beef

  • Use manzanilla or green olives for bright, briny flavor.

  • Dice the potatoes small, around 1/2-inch pieces, so they cook faster.

  • For crispy, browned potatoes, sauté them before adding other ingredients.

  • Add extra broth or water if the hash is too thick.

  • For less sodium, rinse the corned beef before using.

  • Garnish with cilantro and lime wedges for freshness.

  • Enjoy with hot sauce like Cholula for a spicy kick.

Variations for Customizing Your Corned Beef Hash

The basic Puerto Rican style corned beef is delicious, but you can also customize it to your tastes:

  • Mix in corn kernels for sweetness

  • Add diced bell peppers for crunch

  • Stir in cooked rice instead of potatoes

  • Use cubed boiled potatoes instead of raw

  • Mix in peas, carrots, or other quick-cooking veggies

  • Top with fried sweet plantains, fried eggs, or avocado

  • Make it vegan by using jackfruit instead of corned beef

What to Serve with Puerto Rican Style Corned Beef

Puerto Rican corned beef hash makes a complete meal, but a few sides round it out:

  • White rice – Essential for soaking up the rich flavors

  • Fried eggs – The runny yolks take it over the top

  • Fried green or sweet plantains

  • Steamed vegetables like broccoli or cabbage

  • Tostones – Twice fried green plantains

  • Fresh pineapple salsa – For a tart, sweet contrast

With just a few extra ingredients, Puerto Rican style transforms humble corned beef into a mouthwatering meal bursting with flavor. The easy hash comes together in a snap and makes an inexpensive yet totally satisfying dinner.

How to Make Puerto Rican Corned Beef


What is the secret to corned beef?

Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there’s not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.

What gives corned beef its flavor?

Corned beef is most often made from beef brisket (a relatively inexpensive, tough cut of beef) that’s been cured in a salt brine with a mix of spices, like bay leaf, peppercorns, mustard seed, juniper berries, coriander seed, and whole cloves.

Is it necessary to rinse corned beef before cooking?

Many recipes don’t include a step for rinsing the meat, but it’s worth doing it anyway. Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don’t worry: Rinsing won’t make the beef taste bland!

How long does it take to cook corned beef?

For a two to three-pound corned beef brisket, cook for 2 1/2 to 3 hours. For a three to five-pound corned beef brisket, cook for 3 to 3 1/2 hours. STOVE: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil; then reduce the heat and simmer, allowing about 1 hour per pound.

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