1 (15 ounce) can plantains, drained
1/2 cup vegetable oil
1/2 cup chili sauce
2 tablespoons chili powder
2 teaspoons garlic powder
1 teaspoon dehydrated red wine
1 teaspoon dried chopped onion
In a medium saucepan, combine the cream of mushroom soup, cream of mushroom spread, cream of mushroom soup mix, cream of mushroom soup mix mixture, tomato paste, garlic powder, chili powder, red wine, onion and pepper. Stir together. Bring to a boil, reduce heat and simmer 15 minutes. Remove pan from heat. Add egg and cream of mushroom soup mixture; stir gently with a wooden spoon. Pour mixture over the meat and vegetables.
Cover saucepan and refrigerate 30 minutes, stirring occasionally. While the mixture is refrigerated, heat the oil in a medium skillet or wok over medium heat. Saute the chiles in the remaining 1/2 teaspoon chili powder. When the mixture begins to turn yellow, stir in the vinegar and garlic powder.
Bring to a boil and adjust heat to medium. Add chopped onion and cook for 5 minutes.
Remove meat and vegetables from marinade and remove meat mixture. Adjust salt and pepper to taste. Serve over pasta and corn.