Chicana Recipes

STEAK CHICANA

Steps:

• Cut the chuck roast into 2-inch cubes and season with salt and pepper.
• Heat oil on medium-high in a Dutch oven until shimmering.
• Add the meat and brown on all sides.
• Add sliced onion and saute for 5 minutes.
• Add bell pepper and garlic and saute for another 5 minutes.
• Add tomatoes, and seasonings and bring to a simmer.
• Cover and simmer on low for three hours on stove. Alternatively, you may cover and put in a 300-degree oven and cook for three hours. You may also cook for 8 hours on low in a 6-quart slow cooker (or 6 hours on high).
• Serve in tortillas with beans (like a burrito) or on its own in a bowl and enjoy!

CHICANA

Steps:

• Heat a large skillet over medium heat. Throw in the round steak, bell pepper and onion. Pour the tomato sauce and water over all, and season with garlic, cumin and chili powder. Cover and simmer for 45 minutes.

CHICANA...MEXICAN I THINK?

Steps:

• In crockpot add the roast, peppers, onion, garlic, tomatoes, tomato paste, chili powder and salt. Stir until well combined.
• Set crockpot for 8 hours if you have a timer on low and let cook.
• Serve with refried beans and rice!
• If cooking on the stove, add a 28 oz can of water (the can the tomatoes were in) to start with, you may need more or not as the cooking time goes on. You may have a faster cook time with this method.

CHICANA-IN THE CROCK POT

Steps:

• Cut the steak, bell peppers, onion and jalapeno into bite sized pieces or strips.
• Heat the vegetable oil in a large pan over medium-high heat.
• Add the vegetables to the heated pan and cook until crisp-tender.
• Add the steak and garlic to the pan with the vegetables and cook until steak is browned.
• Add both cans of tomatoes, the salsa, and salt and pepper to taste to the pan.
• Pour the mixture into your crockpot and cook on low for 5-8 hours.
• Serve with tortillas, rice and beans.
• NOTE: I gave this such a long cooking time because it definitely does not bother it to be cooked for 8 hours in the crockpot. However, it is typically done and tender in 5 hours.

SPRING HILL RANCH'S BEEF CHICANA

Steps:

• 1. Marinate the beef strips with the Southwestern Marinade in the refrigerator for 1-3 hours. (More time is fine...even overnight)
• 2. Heat the oil in a large skillet over medium heat. Brown the beef strips in batches. Combine all the beef strips, green bell pepper and onion. Pour the diced tomatoes and tomato sauce in and season with the garlic, chili powder, cumin, salt and pepper. Stir well. Cover and simmer for 30 minutes (stirring occasionally), then remove the lid and simmer an additional 15 minutes. Serve over rice or noodles, or in burritos or warmed flour tortillas. Garnish with sour cream, cheese, guacamole, salsa or pico de gallo, or whatever sounds good to you.