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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.
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
Ingredients
-
1
tablespoon ground cumin
-
Kosher salt and ground black pepper
Directions
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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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September 23, 2022
Delicious
Simple to prepare and full of flavour. Delicious!
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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!