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.
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How to Make Tomatican?
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 Facts
Each serving of Chilean tomatican contains approximately 180 kcal, 14 g of carbohydrates, 8 g of fats, 12 g of proteins, 2 g of fiber, 5 g of sugars, and 250 mg of sodium.
Homemade Chilean Tomatican Recipe
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Servings: 6 people
Ingredients
- 300 g of beef (round steak)
- 4 medium tomatoes
- 3 ears of corn without kernels
- 2 cups of beef broth
- 1 onion cut into feathers
- 1 clove of garlic chopped
- ½ bell pepper chopped
- ½ teaspoon of paprika
- ½ teaspoon of oregano
- 1 tablespoon of oil
- Salt
- Pepper
Preparation Steps
- 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.
- 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. Incorporate the corn kernels and the diced tomatoes, preferably with skins, and stir gently to combine.
- Add the paprika, oregano, season with salt and pepper to taste, and stir everything well. Add the beef broth, 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. 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.
