Spring Hill Ranch's Beef Chicana

Wiley P


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!

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4 Hr
1 Hr
Stove Top


3 lb
sirloin or round steak, cut into 1/8" thick slices about 2-2 1/2 inches long
2 c
southwestern marinade (chicana-style, such as spring hill ranch's southwestern marinade 1)
2 Tbsp
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
garlic, minced
1 Tbsp
chili powder
1 tsp
ground cumin
1/2 tsp
kosher salt
1/2 tsp
freshly coarse ground black pepper


1Marinate the beef strips with the Southwestern Marinade in the refrigerator for 1-3 hours. (More time is fine...even overnight)
2Heat 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.

About Spring Hill Ranch's Beef Chicana

Course/Dish: Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Southwestern
Dietary Needs: Low Carb
Hashtag: #spicy