Best Steak Chicana Recipes

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

STEAK CHICANA

Steak Chicana image

Provided by My Food and Family

Categories Home

Time 4h

Number Of Ingredients 14

Ingredients

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

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