One of us learned how to cook this in college while hovering over the stove on the phone with our mom. This dish was a big hit among college friends.
|Kick off the rice cooker. Wash and cut all the produce. Crack open the can of corned beef.|
|Preheat a large saucepan over medium low heat. Add canola oil. When the oil is warm, toss in the onion and stir. Cook for about 5 minutes or until the onions are translucent.|
|Add the garlic and stir. Cook for about a minute.|
|Bump the heat up to medium. Add the corned beef and break it up with a sturdy wooden spoon. Stir and cook until heated through.|
|Stir in the diced tomatoes and add the water. Cover and simmer on low for about 20 minutes until the tomatoes have softened and released their juices. Stir occasionally so that it doesn't stick to the bottom of the pan. The mixture should be slightly soupy.|
|In a low bowl or equivalent, add a serving of white rice and top with the carne norte. Garnish with green onions and Tabasco, both optional. Cure your hangover (if applicable) and enjoy!|
source: Carmen Tolentino