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Tomaticán


Preparaci�n: 45 minutos
Para: 4 personas

1 mediana cebolla, picada en pluma
2 cucharadas de aceite
1/4 kilo de lomo, asiento de picana o posta
1 diente de ajo
1/4 cucharadita de ají de color
1/4 cucharadita de orégano
1 cucharadita de sal
pimienta al gusto
1 taza de choclo desgranado
4 medianos tomates, maduros y pelados
perejil, picado


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Corte la carne en tiritas o cuadrados en un tamaño mediano. Si corta la carne muy chica, se seca y queda dura. Corte los tomates en trocitos, para hacer 3 tazas.

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Caliente el aceite sobre fuego moderado. Fría la cebolla en el aceite por aproximadamente 4 minutos. Agregue la carne y ajo, y fría por otros minutos. Añada el ají de color, sal, orégano, pimienta, y tomates. Cuando esté hirviendo, tapa la olla y baja la llama. Dejar cocer por 15 minutos.

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Agregue el choclo. Hágalo hervir, tapa la olla y deje cocer a fuego suave por otros 10 minutos.

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Sirva acompañado de arroz o papas cocidas. Adorne con perejil.


A. Paton


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