A classic in my house during the summer, the Tomaticán. And sometimes in winter also with frozen corn and can tomatoes. Always served with boiled potatoes or white rice, or both as my grandfather used to like it.
The potatoes (in the photo) are new potatoes, wash them thoroughly and cook in the microwave with a splash of water, 5-8 minutes in maximum power, then let them rest for 5 minutes and crush with a fork. Tomaticán is traditionally served with potatoes or white rice.
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An ode to the summer. Fabulous.
- 1/2 pound thin beef steak, 1 cm thick more or less (top sirloin)
- 1 medium yellow onion, cut in half moons
- 2 raw corn, shelled or 1 cup of frozen corn
- 2 medium tomatoes, chopped into cubes
- salt, pepper, oil
- In a medium skillet heat one tablespoon of oil over medium-high heat, dry and season the steak on both sides and brown it 2 minutes per side, remove to a plate and let cool.
- In the same pan without adding more oil cook the onion, occasionally stirring for 5-8 minutes, until it is cooked and beginning to brown, add the corn and chopped tomatoes with their juice. Cook 5 minutes over medium heat stirring occasionally.
- Slice the meat against the direction of the muscle fibers so that it is tender and add with the juices to the pan with the vegetables, stir and heat everything, try and adjust the seasoning.
- Serve immediately with cooked potatoes or white rice.
Keywords: summer beef stew, chilean tomatican, corn tomato beef stew