Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Chilean Beef, Tomato and Corn Sauté

35 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.

4-6

Servings

Tip

Don’t use plum tomatoes, as they are relatively dry. To get a stewy consistency, opt instead for regular round tomatoes, and be sure to include the juices when adding the tomatoes to the skillet. Don’t worry if the beef isn’t fully cooked after searing. The pieces are small, so they will continue to cook with residual heat and when returned to the pan to be mixed with the vegetables.

35 minutes

Reviews
Beth M.

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!

Siri N.

Very easy - and my husband says he'll eat this every night. To make things even easier, I tossed one cubed avocado with the juice of one lime and spooned that on top of each serving. Served it over a little bit of rice. A win!


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.