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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.
Servings
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.
tablespoon ground cumin
Kosher salt and ground black pepper
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