spring hill ranch's beef chicana

Name: Spring Hill Ranch's Beef Chicana
Prep time: 4 h
Cook time: 1 h
Yield: 6
Cuisine: Southwestern
Ingredients: 3 pound(s) sirloin or round steak, cut into 1/8" thick slices about 2-2 1/2 inches long; 2 cup(s) southwestern marinade (chicana-style, such as spring hill ranch's southwestern marinade 1); 2 tablespoon(s) lard (or vegetable or canola oil); 1 large green bell pepper, 1/2" chopped; 1 medium yellow or white onion, sliced; 1 can(s) (14.5 ounces) diced tomatoes, drained (liquid reserved to adjust consistency if needed); 1 can(s) (8 ounces) tomato sauce; 1 clove(s) garlic, minced; 1 tablespoon(s) chili powder; 1 teaspoon(s) ground cumin; 1/2 teaspoon(s) kosher salt; 1/2 teaspoon(s) freshly coarse ground black pepper

55 Pinches 1 Photo

Wiley P

Sierra Vista, AZ

Updated on May 12, 2014

I do not really understand the connection between this absolutely wonderful plate of Southwestern comfort food and a lovely chicana...unless it is the way either one makes one feel all warm inside! But that's the name I learned this dish by, so who am I to argue? Beef chicana is the cattle rancher's answer to carne adovada, a sauced pork dish. And like carne adovada it can be served by itself, over rice or noodles, in burritos or with warmed flour tortillas. I could eat this wonderful concoction every day!

Rate

prep time 4 Hr

cook time 1 Hr

method Stove Top

yield 6 serving(s)

Ingredients

3 pounds sirloin or round steak, cut into 1/8" thick slices about 2-2 1/2 inches long
2 cups southwestern marinade (chicana-style, such as spring hill ranch's southwestern marinade 1)
2 tablespoons lard (or vegetable or canola oil)
1 large green bell pepper, 1/2" chopped
1 medium yellow or white onion, sliced
1 can (14.5 ounces) diced tomatoes, drained (liquid reserved to adjust consistency if needed)
1 can (8 ounces) tomato sauce
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly coarse ground black pepper

How To Make spring hill ranch's beef chicana

Step 1

Marinate the beef strips with the Southwestern Marinade in the refrigerator for 1-3 hours. (More time is fine...even overnight)

Step 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.
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