Traditional Chilean Dishes
How to Make Chilean Tomaticán, a Traditional Recipe from Chile
Prepare a juicy and comforting Chilean tomaticán, with golden meat, ripe tomatoes, choclo, and onion in a thick and full-bodied homemade sauce. A traditional stew perfect for serving with rice, boiled potatoes, or bread.
Tomaticán is a classic of Chilean home cooking. Its secret lies in browning the meat well, cooking the tomatoes until their flavor is concentrated, and achieving an abundant, thick, yet still juicy sauce.
01
Ingredients
Have everything ready before you begin.
- ✓500 g of posta negra, asiento or lean beef, cut into thin strips
- ✓4 large ripe tomatoes, peeled and chopped
- ✓2 cups of fresh or frozen choclo kernels
- ✓1 large onion, cut into thin slices
- ✓2 cloves of garlic, finely chopped
- ✓2 tablespoons of vegetable oil
- ✓1/2 teaspoon of ají de color or sweet paprika
- ✓1/2 teaspoon of ground cumin
- ✓1 teaspoon of dried oregano
- ✓1 cup of beef broth or water
- ✓1 teaspoon of salt
- ✓1/4 teaspoon of black pepper
- ✓1/4 cup of fresh basil leaves, cut into strips
02
Step-by-step method
- 01
Heat a large pot or deep skillet over medium-high heat and...
Heat a large pot or deep skillet over medium-high heat and add the oil.
- 02
Add the meat in a single layer
Add the meat in a single layer. If the pot is small, brown it in two batches. Cook the strips for 2 or 3 minutes per side, just until they take on color. Remove them and set them aside on a plate.
- 03
In the same pot, add the onion and cook for 5 or 6 minutes,...
In the same pot, add the onion and cook for 5 or 6 minutes, stirring to take advantage of the golden juices from the bottom, until it is soft and slightly transparent. If it starts to stick, add one or two tablespoons of the broth.
- 04
Add the garlic and cook for 30 seconds, until it releases its...
Add the garlic and cook for 30 seconds, until it releases its aroma.
- 05
Add the ají de color, cumin, and oregano
Add the ají de color, cumin, and oregano. Stir quickly so that the spices perfume the base without burning.
- 06
Add the chopped tomatoes, salt, and pepper
Add the chopped tomatoes, salt, and pepper. Mix and cook for 8 minutes, stirring occasionally, until the tomatoes start to break down.
- 07
Return the meat to the pot along with the juices from the plate
Return the meat to the pot along with the juices from the plate. Add the broth or water, mix, and bring the preparation to a gentle boil.
- 08
Reduce the heat, partially cover, and cook for 15 minutes, until...
Reduce the heat, partially cover, and cook for 15 minutes, until the meat is fully cooked and tender.
- 09
Add the choclo and cook for 10 or 12 minutes more, without covering...
Add the choclo and cook for 10 or 12 minutes more, without covering completely, until the kernels are tender and the sauce has reduced. It should be thick, but still juicy.
- 10
Taste and adjust the salt at the end if necessary
Taste and adjust the salt at the end if necessary. Turn off the heat, add the fresh basil, and mix gently.
- 11
Let the tomaticán rest for 5 minutes before serving
Let the tomaticán rest for 5 minutes before serving.
- 12
Serve hot, with white rice, boiled potatoes, or rustic bread
Serve hot, with white rice, boiled potatoes, or rustic bread.
- Brown the meat in batches if the pot is small to avoid releasing too much liquid and to achieve better color.
- Use ripe tomatoes to get a sweeter and more concentrated sauce. If they have a lot of liquid, you can add it to the preparation.
- If you use frozen choclo, you can add it directly, although it is preferable to thaw it and drain it beforehand.
- The sauce should be thick, but juicy: if it thickens too much, add a small splash of water; if it remains liquid, let it reduce for a few more minutes.
- Taste and correct the salt at the end, especially if you used beef broth.
- You can prepare a variant with chicken instead of beef, respecting the same cooking order and verifying that it is fully cooked.