Best Chicanamexican I Think Recipes

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

Ingredients

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

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

Ingredients

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

STEAK CHICANA

Steak Chicana image

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

Ingredients

3 lbs chuck roast
1 onion, halved pole to pole and sliced
1 bell pepper, sliced into 2-inch strips
4 garlic cloves
1 (20 ounce) can whole canned tomatoes
2 tablespoons grandma's spanish pepper (or use a combination of chili powder and ground cumin)
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
6 flour tortillas (optional)
20 ounces refried beans (optional)

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