Tomaticán is a traditional Chilean dish known for its simple yet delicious flavors. It is a stew-like dish that typically includes tomatoes, onions, and corn, often served with pieces of meat such as beef or chicken, to make it heartier and more satisfying. This dish is rooted in the indigenous Mapuche culture but has become a popular part of Chilean cuisine.
The dish is seasoned with a combination of herbs and spices, such as cumin, paprika, and oregano, which give it a rich and aromatic flavor.
Chilean Tomatican is known for being a comforting and filling meal that is perfect for summer days when the tomatoes and corn are at their peak. The common tomato in Chile is most similar to what we consider heirloom tomatoes in the US. In Chile, going to the Feria (farmers market) every week to buy fresh veggies is still very common. The Feria is cheaper than supermarkets.
Beef is a staple in Chilean cuisine and is used in various traditional dishes. The Spaniards introduced cows to Chile. Meat, especially beef, has always been expensive in Chile. And for the most part, steaks are for important occasions. For everyday dishes like Tomaticán home cooks, use cheaper cuts like chuck or top sirloin.
It is often served with a side of white rice, fried potatoes Papas Doradas, or both and is enjoyed by many Chileans as a popular family dish. Its rich flavors and the use of fresh, simple ingredients make it a favorite among locals and visitors alike. You can make it in winter with frozen corn and canned tomatoes.
While the basic recipe for Tomatican remains consistent, there can be regional variations across Chile, with some regions adding their unique twists and flavors to the dish. The dish remains a staple in Chilean cuisine, celebrated for its taste and ability to unite people over a hearty, wholesome meal.Print
- 1 pound thin top sirloin steak
- 1 medium yellow onion, cut in half moons
- 2 raw corn, shelled or 1 cup of frozen corn
- 2 medium tomatoes, chopped into cubes
- 1 tablespoon vegetable oil
- salt and pepper
- Heat one tablespoon of oil over medium-high heat in a medium skillet, dry and season the steak on both sides, brown it for 2 minutes per side, remove it to a plate, and let cool.
- In the same pan, cook the onion without adding more oil, occasionally stirring for 5-8 minutes, until it is cooked and begins to brown. Add the corn and chopped tomatoes with their juice. Cook for 5 minutes over medium heat, stirring occasionally.
- Slice the meat against the direction of the muscle fibers so that it is tender, and add the juices to the pan with the vegetables, stir and heat everything, and try and adjust the seasoning.
- Serve immediately with cooked potatoes or white rice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Savory
- Method: Stewed
- Cuisine: Chilean
- Serving Size:
- Calories: 258
- Sugar: 5.1 g
- Sodium: 73.2 mg
- Fat: 11.7 g
- Saturated Fat: 2.6 g
- Carbohydrates: 11.7 g
- Fiber: 1.9 g
- Protein: 27.3 g
Keywords: summer beef stew, chilean tomatican, corn tomato beef stew