Vaca Salada Y Repollo á La Mexicana ( Mexican Corned Beef

Jun 05, 2023June 5, 20230 0
Vaca Salada Y Repollo á La Mexicana (Mexican Corned Beef) recipe for a hearty and flavorful meal
in Mexican

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 lbs cabbage , coarsely shredded
1 onion , peeled and chopped
1 green bell pepper , seeded and chopped
2 tablespoons lard or 2 tablespoons other fat
1 can tomato soup
2 teaspoons salt
5 tablespoons chili powder
1 pimiento , minced
1 lb corned beef , cooked and sliced

Nutrision Information

Servings Per Recipe
6
Calories
352
Sugar
8g
Fat
22g
Vaca Salada Y Repollo á La Mexicana (Mexican Corned Beef) is a flavorful and filling dish that combines leftover corned beef with cabbage, onion, and green bell pepper, in a tomato-based sauce that's spiced up with chili powder and pimiento. This dish is a great way to repurpose leftovers from a corned beef dinner, and can be served with rice or tortillas. The dish has a satisfying texture and is packed with flavor, making it perfect for a cold winter night or a hearty lunch.

Instructions

1.In a large skillet, cook the onion, green bell pepper, and cabbage with the lard or other fat until the vegetables are soft and lightly browned.
2.Add the can of tomato soup, salt, chili powder, and pimiento to the skillet and stir until combined.
3.Add the sliced corned beef to the skillet and stir until heated through.
4.Serve hot with rice or tortillas.

PROS

This recipe is a great way to use leftovers from a corned beef dinner.

The combination of corned beef and vegetables makes for a filling and hearty meal.

The dish is packed with flavor thanks to the chili powder and pimiento.

CONS

This dish may be high in sodium due to the canned soup and corned beef.

It may also be high in fat if made with lard or other high-fat cooking oils.

HEALTH & BENEFITS

This dish contains a variety of vegetables, which provide important vitamins and minerals.
The cabbage is a good source of vitamin C and fiber.
The dish can be made healthier by using low-sodium or no-added-salt canned soup, and by using a leaner cut of beef or substituting chicken or turkey.

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