Chicana In The Crock Pot Recipes

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CHICANA...MEXICAN I THINK?



Chicana...mexican I Think? image

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

3 lbs chuck roast, cut into cubes
3 bell peppers, chopped
3 jalapeno peppers, chopped
1 medium onion, chopped
6 garlic cloves, minced
2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1/4 teaspoon chili powder
salt and pepper
minced cilantro (to garnish)

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

CHICANA-IN THE CROCK POT



Chicana-In the Crock Pot image

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

3 lbs steak (Sirloin, Chuck Roast, London Broil)
1 tablespoon vegetable oil
bell pepper (1 Each ( Red, Yellow, Orange and Green)
1 large red onion
1 jalapeno (May omit if you don't like things to spicy)
3 garlic cloves, Minced
2 (14 1/2 ounce) cans diced tomatoes (I like the onion and garlic)
1 cup salsa (Any kind you prefer)
salt and pepper
ranch style beans or refried beans, Tortillas and Rice for Serving

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

STEAK CHICANA



Steak Chicana image

Provided by My Food and Family

Categories     Home

Time 4h

Number Of Ingredients 14

5 lb lean round steak or roast
2 tsp salt
1 tsp pepper
Flour
10 cups diced tomatoes or 4 14.5 oz. cans
2 large red onions
2 large mild green chilies, diced fine
2 jalapenos, diced fine
2 tsp diced garlic
4 Tbsp oil
2 cans (14.5 oz. each) beef broth
1 large Tbsp. beef base
2 Tbsp ground cumin
Flour tortillas

Steps:

  • Remove most fat from the meat and dice into 3/4 inch pieces. Mix flour, salt & pepper used to cover the meat for browning. Dice tomatoes, onions, chilies, jalapenos and garlic.
  • In a very large fry pan or roaster pan, brown the meat on all sides in hot oil. Add beef broth and all other ingredients except tortillas. Reduce heat to simmer and cover.
  • Let cook 3 to 4 hrs or until meat is very tender and the mixture has thickened suitable for burritos. You may have to cook with lid removed the last hour.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICANA



Chicana image

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

1 pound top round steak, cut into 1/2 inch pieces
½ large bell pepper, cut in strips
1 (15 ounce) can tomato sauce
1 cup water
½ onion, sliced into strips
1 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon chili powder

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

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