TOMATICÁN. JON STYLE

Name: How to cook TOMATICÁN. JON STYLE - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Jon Michelena

TOMATICÁN. JON STYLE

In Chile, Tomaticán is a meat stew with tomatoes, corn and potatoes that was created during colonial times, forming this dish with part of indigenous food and Spanish gastronomy. https://youtu.be/Y9NzYuWA9fw

Ingredient

Food ration :

4 servings

2 tbsp.

Olive or vegetable oil

600 gr.

/ 21 oz. Beef cut into thin strips

garlic cloves, minced

small onions, cut in Julianne

1/2 cup

white wine

820

gr./ 28 oz Diced tomatoes with their juices

corns. Cut in kennels

1/2 cup

water

1/2 cup

scallions, sliced

1/2 tbsp

Chopped fresh orégano

1/2 tbsp

Chopped fresh thyme

and 1/2 tsp. Salt

1/4 tsp.

Black pepper powder

1 tbsp.

Chopped cilantro

Cooking instructions

* Step 1

Cut and measure the ingredients for the recipe.

* Step 2

Heat the oil in a large frying pan. Brown the meat and reserve.

* Step 3

In the same pan without cleaning, add a drizzle of oil and brown the garlic with the sliced onions. Add the cup of wine and dissolve the residues stuck in the pan. Allow part of the wine to evaporate.

* Step 4

Put the cooked meat back in the pan and add the other ingredients except the coriander. Bring to a boil, cover and cook slowly for about 20 minutes, long enough for the potatoes to cook and the meat to be tender. Add the coriander and stir.