Tomaticán
Tomaticán is a flavorful Chilean stew made with corn, tomatoes, and beef, often seasoned with cumin and oregano. It's a popular summer dish, typically served over rice or mashed potatoes.
🧂 Ingredients
- 300 g Beef(cut into small cubes (e.g., posta or asiento))
- 1 tablespoon Olive oil
- 1 medium Onion(sliced thinly or chopped)
- 1 clove Garlic(minced)
- 4 medium Tomatoes(peeled and chopped)
- 2 cups Corn kernels(fresh or frozen)
- 0.5 teaspoon Ají de color (paprika)
- 0.5 teaspoon Oregano
- 2 cups Beef broth or water
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
👨🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef and sear until browned on all sides. Remove beef and set aside.
- 2
Add the sliced onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the ají de color and oregano, cooking for about 30 seconds until fragrant.
- 4
Add the chopped tomatoes, corn kernels, beef broth (or water), and the seared beef back into the pot. Season with salt and pepper.
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the beef is tender and the flavors have melded.
- 6
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley. Tomaticán is traditionally served with rice or mashed potatoes.
💡 Pro Tips
- ✓For a vegetarian version, omit the beef and use vegetable broth.
- ✓Don't overcook the vegetables, as they can become mushy.
- ✓Adjust the amount of ají de color to your spice preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add diced potatoes to the stew for a more substantial meal.
- A splash of white wine can be added with the broth for extra depth of flavor.