Delimondo's New Adobo and Tapa Corned Beef Go So Well Unli-Rice at Home

We know when these new cans of corned beef will hit the shelves.
by Bea Faicol for Yummy.ph   |  Feb 22, 2021
Image: Bea Faicol/Yummy.ph
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If you know and love Delimondo, you know that they already have a wide range of canned corned beef with flavors like the popular Garlic and Chili Corned Beef and the Ranch-Style Corned Beef. The brand also has unique flavors which include Caldereta Corned Beef and the Barbacoa Corned Beef. Now, it just became extra difficult for fans to choose which to add to their cart: Delimondo just launched two more canned corned beef flavors, Adobo and Tapa.

Look how chunky the meat is!
Photo by Bea Faicol
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Delimondo's Adobo Corned Beef is made with slow-braised beef, simmered in that delicious familiar vinegar-and-soy-sauce sauce. The flavor of this corned beef is more salty than sour, so best to serve this with lots of rice.

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Photo by Bea Faicol

Delimondo's Tapa Corned Beef combines two of your favorite breakfast meals in one: tapa and corned beef. This uses cattle beef that's marinated in a sauce that's sweet and a bit tangy. If you're the type who loves sweet tapa than a salty tapa, this is definitely a must-try.

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You don't need to serve this with vinegar if you don't like a sweet and sour combination, but this is definitely best served with fried rice and a sunny-side-up egg. It's your usual tapsilog, but with corned beef!

Delimondo's Adobo and Tapa Corned Beef costs P176/380g can (no other sizes available). You can order this from Delimondo's website right now, but if you can wait just a little longer and don't want to pay for the delivery fee (from their Makati store), you can buy these from your go-to supermarket starting March 2021.

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Thinking about what to cook next? Join Yummy Pinoy Cooking Club to get more recipe ideas, share your own dishes, and find out what the rest of the community are making and eating!

Got your own version of the classic dishes? Pa-share naman! Get your recipe published on Yummy.ph by submitting your recipe here.

This story originally appeared on Yummy.ph.

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* Minor edits have been made by the Candymag.com editors.

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