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Chilean Beef, Tomato and Corn Sauté
The Chilean comfort food called tomaticán matches sweet, summery tomatoes and corn with savory beef and onions. Though it sometimes is referred to as a stew, it’s actually a quick-cooking skillet dish perfect for a weeknight dinner. The recipe from “The Chilean Kitchen” by Pilar Hernandez and Eileen Smith, who aptly describe tomaticán as a “juicy sauté,” inspired our version. Serve with rice or potatoes on the side.
tablespoon ground cumin
Kosher salt and ground black pepper
01In a large bowl, stir together the cumin and 1 teaspoon each salt and pepper. Measure 2 teaspoons into a small bowl; set aside. Add the beef to the remaining seasoning mixture and toss to coat.
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It is actually Tuesday night and I can't describe how amazing and quick this was. I served it as a "bowl" with rice. I think the only change I would have made was to saute some jalapenos or poblanos in with the onions as we like a little more spice. Great meal though and wow how easy! Love Tuesday Nights and Cookish. Keep them coming!