Steak Chicana Recipes

STEAK RANCHERO

Steps:

• Grind the garlic and peppercorns in your molcajete until you have a fine paste. Add the 2 tablespoons of water and stir. Rub this paste all over the steaks and season with salt.
• Heat the oil in a large skillet (make sure the skillet is big enough for the two steaks). Once it is hot, add the steaks and cook for about 3 minutes per side.
• Add the onion and peppers to the skillet and cook for 3 more minutes, until the sliced onion starts looking transparent. Stir to make sure everything is cooking evenly.
• Now, place all the tomato slices on top of the meat, as shown in the picture. Cover the skillet and let it cook for about 5 minutes. After this time, the tomatoes will start releasing their juices. Pour in the beer, season with salt, and keep cooking for 5 more minutes, stirring from time to time. Serve with fried beans, rice, and warm corn tortillas.

STEAK TORTILLAS

Steps:

• In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.

STEAK A LA CHICANA

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

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.

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.

STEAK CHICANA

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.

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-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.