Best Chicana In The Crock Pot Recipes
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
SLOW COOKER MACHACA
Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.
Provided by TucsonMom
Categories World Cuisine Recipes Latin American Mexican
Time 12h5m
Yield 10
Number Of Ingredients 6
Steps:
- Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
- Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 6.9 g, Cholesterol 170.1 mg, Fat 32.5 g, Fiber 1.2 g, Protein 57.3 g, SaturatedFat 11.7 g, Sodium 1073.7 mg, Sugar 1.2 g
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
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
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