Curated recipes from 193 countries  •  New seasonal Mediterranean issue out now
Dinner Ideas — Global Recipe Journal
Regions All Regions Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific Browse Atlas

Overview

Tomatican

Tomatican, Chilean Tomato and Corn Stew, Chilean Beef Tomato Corn Saute

This tomatican recipe is Chile's summer in a pan: ripe tomatoes cooked down with sweet corn, onion and seasoned ground beef until the juices turn into a light, savoury sauce. It is quick, bright and unmistakably home cooking from central Chile, served with boiled potatoes on the side. One serving is about 580 g.

The dish comes from the Mapuche food traditions of central Chile, and its name is said to come from the Mapudungun word tomati, meaning sauce. It is a summer dish by nature, made when tomatoes and corn are at their best, and the beef version is the one most Chilean families cook today.

Pairs well with: Boiled potatoes, crusty bread and a cold glass of mote con huesillo.

Provenance

Chile flag Chile

Chilean Summer Classic

Latin America & Caribbean

Time Dedication

45m

10m prep • 35m cook

Batch Yield

4 Servings

619 kcal per serving

1 serving ≈ 580 g

Technical Skill

Intermediate

Easy (Stovetop)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Summer lunches, Family meals, Weeknight dinners Cost: Low — about $3–4 per serving at home
Tags: Beef Vegetables Savory
A plate of tomatican — ground beef simmered with ripe tomatoes, sweet corn and onion, served with boiled potatoes

Chilean Summer Classic

Photo: Mariel.loyola, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $3–4 per serving at home (USD)

Made with ripe tomatoes, fresh corn and ground beef, cooked in one pan and served with boiled potatoes.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 45m
P

Prep Stage: Dice the Tomatoes and Chop the Onion

10 Mins • Chopping

Cube the tomatoes, cut the corn from the cobs, chop the onion finely and mince the garlic. Measure the cumin, paprika and oregano into a small bowl so they are ready to go, and put the potatoes on to boil in salted water while you start the stew.

Maestro Tip: Cut the tomatoes over the bowl you will cook in, so none of their juice is lost.

  1. 1

    Brown the Beef

    8 Mins Medium-high heat, pan about 180°C (350°F)

    Heat the olive oil in a wide pan over medium-high heat. Add the ground beef and break it up with a wooden spoon, cooking until it is browned all over and no pink remains, about 8 minutes.

    Do not crowd the pan: if the beef steams instead of browning, tip it out, brown it in two batches and return it to the pan.

    Done when: The beef is evenly browned and reaches 71°C (160°F) all the way through.

  2. 2

    Soften the Onion and Garlic

    5 Mins Medium heat, about 160°C (320°F)

    Push the beef to one side, add the onion and cook for 3 minutes until soft and translucent, then stir in the garlic, cumin, paprika and oregano and cook for 2 minutes more until fragrant.

    Keep the garlic moving so it colours without burning, which would turn the whole stew bitter.

    Done when: The onion is soft and the spices smell warm and toasty.

  3. 3

    Add the Tomatoes and Corn

    20 Mins Gentle simmer, about 95°C (200°F)

    Stir in the tomatoes, corn, salt and pepper, then lower the heat and simmer gently for about 20 minutes, stirring now and then, until the tomatoes have collapsed into a juicy sauce and the corn is tender.

    If the pan looks dry before the tomatoes break down, add a splash of water, 2 tablespoons at a time.

    Done when: The tomatoes have melted into a sauce that coats the beef and corn, and the corn pops tender between your teeth.

  4. 4

    Boil the Potatoes

    20 Mins Boiling water, 100°C (212°F)

    While the stew simmers, boil the peeled potatoes in salted water for about 20 minutes until a knife slides in easily, then drain.

    Start the potatoes when the tomatoes go in, so everything finishes at the same time.

    Done when: A knife slides into the centre of a potato with no resistance.

  5. 5

    Rest and Serve

    2 Mins Off the heat — serving temperature about 60°C (140°F)

    Take the stew off the heat, stir in the chopped cilantro and let it rest for 2 minutes. Spoon the tomatican into wide bowls with the boiled potatoes alongside.

    Resting lets the sauce settle and the flavours come together before serving.

    Done when: The stew is glossy, the sauce clings to the beef and corn, and the potatoes are hot and tender.

Finishing Touches & Plating

Serve the tomatican hot, straight from the pan, with the boiled potatoes on the side and extra cilantro if you like it.

Nutritional Physiology & Benefits

Nutrition

Energy

619

kcal / serving

Protein

33g

Complete AA

Carbs

64g

Complex

Fats

29g

Healthy

Per serving (4 servings · 1 serving ≈ 580 g)
Energy619 kcal
Protein33 g
Carbohydrates64 g
Fat29 g
Fibre8.6 g
Sugar15.1 g
Sodium411 mg
Per 100g
Energy107 kcal
Protein5.7 g
Carbohydrates11 g
Fat4.9 g
Fibre1.5 g
Sugar2.6 g
Sodium71 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Tomatoes bring vitamin C and lycopene, corn adds B vitamins, and the beef supplies iron, zinc and vitamin B12.

Protein That Keeps You Full

One serving gives about 33.3 g of protein from the beef, which makes this a genuinely filling lunch.

Tomatoes and Corn, At Their Best

The dish is built on fresh summer produce: tomatoes for vitamin C and corn for fibre and B vitamins.

Iron and Zinc From Beef

Beef is a useful source of iron and zinc, and the vitamin C in the tomatoes helps the body absorb iron from the meal.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Boiled Potatoes

Soft boiled potatoes soak up the tomato juices and turn the pan into a complete, satisfying lunch, just as Chilean families serve it.

Crusty Bread

Good bread is made for this sauce: it mops up every last spoonful from the bowl.

Vegetables

Simple Green Salad

A crisp lettuce and tomato salad with lemon dressing cuts through the richness of the beef and freshens the plate.

Drinks

Mote con Huesillo

The classic Chilean summer drink of wheat and dried peach is sweet and cooling next to a warm, savoury stew.

Complete menu

Serve the tomatican with boiled potatoes, a simple green salad and mote con huesillo for a complete Chilean summer lunch.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Do Not Serve Undercooked Ground Beef

Ground beef must reach 71°C (160°F) all the way through before serving, as grinding spreads bacteria through the meat. This is general food-safety guidance, not medical advice.

Do Not Leave the Stew Out for Hours

Cool leftovers within 2 hours and refrigerate them; cooked meat left at room temperature can grow harmful bacteria. This is general food-safety guidance, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty lunch — about 619 kcal and 33.3 g of protein per serving.
  • ChildrenMild and easy to eat; cut the corn and beef small for younger children and skip the extra pepper.
  • ElderlySoft, moist and easy to chew, especially with the boiled potatoes; serve warm, not hot.
  • Pregnant womenA balanced home-cooked meal; keep the potato portion modest and ask your clinician about portions.
  • Breastfeeding womenFilling and nourishing, with iron and protein; eat it freshly cooked and hot.
  • AthletesGood after training: protein for recovery plus carbohydrate from corn and potatoes.
  • Weight gainEnergy-dense and satisfying — a full plate with potatoes is a solid main meal.
  • Weight lossFilling but rich: a smaller serving with extra salad and fewer potatoes keeps the meal lighter.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesOne serving carries about 63.8 g of carbohydrate from corn and potatoes — keep to a smaller portion and ask your clinician about portions.
  • High blood pressureSodium is moderate at about 411 mg per serving; go easy on extra salt and ask your clinician if you watch sodium.
  • Kidney diseaseA home-cooked stew with modest sodium; check portions with your clinician if potassium is a concern.
  • GoutBeef and potatoes are moderate in purines; a smaller serving is safer — ask your clinician.
  • Stomach issuesGentle, soft and easy on the stomach when the pepper is kept light; eat it warm and freshly cooked.
  • Cardiovascular diseaseSaturated fat comes mainly from the beef; choose lean beef and keep portions moderate, and ask your clinician.
  • Fatty liverFried nothing and modest fat overall, but portions matter — ask your clinician about regular servings.
  • Food allergiesContains beef. No gluten, egg, milk or nuts in the stew itself; check bread or accompaniments separately.
  • Special therapeutic dietsA plain home-cooked stew that fits most everyday eating patterns; ask your clinician for personal guidance.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store in airtight containers, potatoes separate from the stew.
In the fridge
Stew 3 to 4 days; boiled potatoes 3 to 4 days.
In the freezer
The stew freezes well for up to 2 months; the potatoes do not freeze well.
How to reheat
Reheat the stew in a pan over medium heat until steaming hot, to 74°C (165°F); warm the potatoes in the microwave or a steamer.
Freezing recommended
Only the stew; cook fresh potatoes when you serve it.
Signs it has spoiled
Sour smell, slimy surface, or potatoes that have turned grey and soft.

More recipes to explore

Machas a la parmesana — razor clams in their shells topped with melted golden Parmesan, garnished with greens and a cherry tomato Chile flag Chile 35m
Lunch •Valparaíso Coast Heritage

Machas a la Parmesana

This machas a la parmesana recipe bakes sweet Chilean razor clams in their own shells with garlic butter, a splash of dry white wine and a blanket of grated Parmesan that turns golden under the grill. It is the classic starter of the Valparaíso coast: briny, buttery and ready in minutes. One serving is about 200 g, six shells per person.

Coastal & Savory

Sweet razor clams baked in their shells with garlic butter, white wine and a golden Parmesan crust.

Pairs Well With
Crusty bread and lemon wedges, with a glass of dry white wine.
Pastel de choclo in a black clay dish, golden corn topping with a fork lifting a bite of the meat filling Chile flag Chile 1h 25m
Dinner •Chilean Countryside Heritage

Pastel de Choclo

This pastel de choclo recipe is Chile's beloved baked corn pie: a savoury filling of seasoned ground beef, chicken, hard-boiled egg, black olives and raisins, covered with a sweet, basil-flecked corn topping and baked until golden. Sweet meets savoury in every spoonful, and the clay dish it bakes in keeps it hot to the table. One serving is about 340 g.

Hearty & Satisfying

Sweet corn and basil topping over a savoury beef and chicken filling with egg, olives and raisins.

Pairs Well With
A fresh tomato salad and a glass of Chilean red wine.
Cazuela chilena — a bowl of chicken soup with a whole potato, a piece of pumpkin, corn on the cob and rice in a golden broth Chile flag Chile 1h 20m
Lunch •Chilean Home Kitchen Heritage

Cazuela Chilena

This cazuela chilena recipe is Chile's home-cooked comfort soup, and its identity is unmistakable: a big piece of orange pumpkin, a chunk of corn on the cob, a potato and a scoop of rice, all simmered with chicken in a clear, savoury broth. The pumpkin sweetens the broth as it cooks, the corn stays sweet and firm, and the rice turns the soup into a full lunch. One serving is about 750 g, broth and all.

Comfort & Warmth

Chicken simmered with pumpkin, corn, potato and rice in a light, cilantro-scented broth.

Pairs Well With
Crusty bread and pebre salsa, with the rice spooned into the bowl.
Soups & Broths
A completo chileno in a soft bun loaded with mashed avocado, mayonnaise and a mustard zigzag, with tomato peeking out at one end Chile flag Chile 25m
Snack & Tea •Chilean Street Food

Completo Chileno

A completo chileno is Chile's answer to the hot dog: a pork frankfurter in a soft bun, buried under diced tomato, a thick layer of mashed avocado and a generous ribbon of mayonnaise. It is salty, creamy and gloriously messy, and it is eaten standing up, with both hands and no cutlery. One serving is about 229 g.

Quick & Satisfying

A pork frankfurter in a soft bun, loaded with tomato, mashed avocado and mayonnaise.

Pairs Well With
Crispy fries, a cold lemonade or a lager

The Dinner Gazette

Never wonder what’s for dinner again

One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.

Delivered every Thursday morning. Unsubscribe anytime.