STEAK CHICANA
Incredible Portuguese/Hispanic comfort food. Thanks to my Dad for preparing this recipe so often when we were growing up.
Provided by lawmama
Categories Stew
Time 3h25m
Yield 7 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 527.2, Fat 38.3, SaturatedFat 15.4, Cholesterol 134.1, Sodium 885.8, Carbohydrate 7.4, Fiber 1.8, Sugar 3.2, Protein 37
STEAK A LA CHICANA
Provided by NancyWright
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Trim fat from meat and cut into 1-inch pieces. Melt shortening in a 12-inch skillet over medium heat. Add meat. Cover and simmer about 10 minutes, stirring occasionally. Add salt, pepper, garlic, cumin and cayenne. Stir, cover and simmer 10 minutes. Cut onion and peppers into slices, stir into meat; cover. When onion is tender, add cut-up tomatoes. Simmer 10-15 minutes and serve
Nutrition Facts :
CHICANA
This is delicious served in tortillas (although a bit saucy) or over rice. It's easy to make and relatively quick.
Provided by GABRIELLEDC
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 9.4 g, Cholesterol 60.5 mg, Fat 8.4 g, Fiber 2.8 g, Protein 24.9 g, SaturatedFat 3 g, Sodium 602.6 mg, Sugar 5.7 g
CHICANA-IN THE CROCK POT
My wonderful MIL lives in Callifornia and gave me this recipe. I have tweaked it a little to fit my taste. It is a family favorite of theirs, and now I can make it for mine! It is really easy to put together, but so delicious after it cooks for several hours.
Provided by Red Chef Mama
Categories Steak
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 709.5, Fat 23.8, SaturatedFat 8.1, Cholesterol 268.8, Sodium 608.3, Carbohydrate 16.5, Fiber 4.3, Sugar 9.1, Protein 103.5
CHICANA...MEXICAN I THINK?
This recipe was given to me by my friend Sherri. I have sometimes roasted the veggies before adding them to the pot, and I usually add the 6 cloves of garlic, but that is optional if you don't like garlic as much as I do. If I can find good fresh tomatoes, I use those instead of the canned ones. I also take the seeds out of the jalapenos, as my kids can't handle the heat but love to eat it. I hope you enjoy this dish as much as my family does.
Provided by bmxmama
Categories Roast Beef
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 522.8, Fat 33.9, SaturatedFat 13.6, Cholesterol 117.4, Sodium 703.3, Carbohydrate 21.1, Fiber 4.9, Sugar 11.9, Protein 34.5
SPRING HILL RANCH'S BEEF CHICANA
I do not really understand the connection between this absolutely wonderful plate of Southwestern comfort food and a lovely chicana...unless it is the way either one makes one feel all warm inside! But that's the name I learned this dish by, so who am I to argue? Beef chicana is the cattle rancher's answer to carne adovada, a...
Provided by Wiley P
Categories Tacos & Burritos
Time 5h
Number Of Ingredients 12
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.
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