One potato, two potato, three potato four. Feed two mouths with one papa, or big eaters, two papas.

1 can corned beef (up to 4 papas per can).

1 or 2 small cans of tomato sauce.

1/2 pound of cheddar cheese.

onion, garlic, chile powder, salt, pepper.

Optional: minced green pepper, celery, carrots; canned string beans, frijoles de la olla or refritos.

Cilantro leaves.



Chop papas into no larger than 1" cubes. For hamburger or steak versions, no larger than 1/2" cubes.

Spray a big frying pan with non-stick spray. Slightly cover the bottom of the pan with olive oil.

Under medium heat, wilt the onion & garlic. Add potatoes, salt, pepper. Dust with chile powder. I like Gebhard's blend.

Cook until papas are browning, slightly less than fork tender.


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