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Chilean Traditional Tomatican Recipe
Chilean Traditional Tomatican Recipe

Tomatican is a very popular stew in Chile, particularly in the central region of the country, commonly prepared during the summer season due to the availability and freshness of its main ingredients.

How to make Tomatican at home?

Chilean tomatican is a typical dish of Creole cuisine, comprising a fusion of many native and foreign ingredients to create a fresh and versatile dish.

Nutritional Information

Category: Main Dishes
Cuisine: Chilean
Calories: 300
Preparation: 30 minutes
Cooking: 20 minutes
Servings: 6 people

Homemade Chilean Tomatican recipe

Ingredients

  • 300 g of beef (round steak)
  • 4 medium tomatoes
  • 3 ears of corn, kernels removed
  • 2 cups of beef broth
  • 1 onion, cut into feathers
  • 1 clove of garlic, chopped
  • ½ bell pepper, chopped into cubes
  • ½ teaspoon of paprika
  • ½ teaspoon of oregano
  • 1 tablespoon of oil
  • Salt
  • Pepper

Preparation

  1. In a medium-sized skillet or directly in a large pot, add the oil and sauté the thickly feather-cut onion and chopped garlic for about 3 minutes until the onion becomes translucent.
  2. Add the meat, cut into small strips, and sauté for about 2 minutes, stirring with a wooden spoon. Add the chopped bell pepper, mix everything together, and cook for 1 more minute.
  3. Incorporate the corn kernels and the diced tomatoes, preferably with skins, and stir gently to combine.
  4. Add the paprika, oregano, season with salt and pepper to taste, and stir everything well. Add the beef broth (or water or white wine), cover, and cook for about 10 minutes until everything is well cooked, avoiding overcooking. Remove from heat and let it rest for a few minutes.
  5. Serve the tomatican alone or accompanied by white rice with chopped parsley, boiled potatoes, or French fries.

Benefits of eating Tomatican

Tomatoes, one of the main ingredients of tomatican, are rich in antioxidants like lycopene, which has been associated with reducing the risk of certain chronic diseases.

Did you know?

The origins of tomatican date back to the colonial era in Chile, and today a very similar version is also consumed in the Cuyo region of Argentina.

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