The Ultimate Steak Chicana Recipe for Meat Lovers
As I stand before the grill, the scent of sizzling steak fills the air, and my mouth begins to water in anticipation. But this isn’t just any steak – it’s Steak Chicana, a recipe rooted deep in Mexican culture that’s sure to ignite your taste buds.
There’s nothing quite like the feeling of sinking your teeth into tender strips of beef smothered in a rich tomato sauce and wrapped snugly in a warm flour tortilla. Trust me, once you try this dish, you’ll be hooked.
The ingredients are simple yet loaded with flavor – top round steak or chuck roast sliced thinly, diced bell peppers, onion, and garlic cloves all blended together in a tomato sauce. The result is a juicy mixture that brings together sweet and savory notes in every bite.
But this recipe isn’t just about creating a mouthwatering meal – it’s about celebrating a culture steeped in tradition. Steak Chicana is an expression of love and community that has been passed down for generations.
So get ready to embark on a culinary adventure as we explore the ins and outs of Steak Chicana. With my guidance and expertise, you’ll soon be able to create this timeless classic with ease. Vamos amigos!
Why You’ll Love This Recipe
This steak chicana recipe will bring you a symphony of flavors and textures that will leave your taste buds singing. If you are a meat lover, then this recipe is guaranteed to knock your socks off.
Firstly, this dish features tender top round steak, which is marinated in a blend of spices and bound together with tomato sauce. The steak is then cooked until it’s melt-in-your-mouth tender, leaving it with rich, savory flavors that will have you reaching for seconds.
The blend of vegetables – including bell pepper, onion, and garlic – in this dish adds not only vibrant colors but also a delicious crunch that complements the steak’s richness perfectly. The dish has a unique flavor featuring tomato sauce made from canned whole tomatoes laced with garlic and bell peppers.
Plus, all these fantastic flavors are piled into warm flour tortillas to create easy-to-eat handheld pockets of flavor. Your family and friends are sure to be impressed by this impressive and flavorful dish.
So what are you waiting for? Give this steak chicana recipe a try for an unforgettable meal that will leave everyone at the table begging for more!
List of ingredients for a delicious Steak Chicana
- 2 pounds of top round steak cut in 1/2 inch strips
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of salt
- 2 tablespoons of oil
- 1 large onion diced fine
- 1 large green bell pepper sliced thinly
- 4 cloves of garlic sliced
- 1 (20 ounce) can of whole canned tomatoes
- 1 (15 ounce) can of tomato sauce
- 2-3 cups of water
- Spring Hill Ranch beef
- Flour tortillas
If top round steak is not available, you can replace it with a pound of chuck roast or steak cut into 1/2 inch strips.
Instead of green bell pepper, you can use red bell pepper or a combination of both.
The Sauce Ingredients
- Sauce #1:
- 1 (15 ounce) can of tomato sauce
- Water (amount depends on the thickness you prefer)
- Sauce #2:
- Oil – enough to saute onions and bell peppers (about 2 tablespoons)
- Garlic cloves – sliced (about 3 to 4 cloves)
- Whole canned tomatoes – crushed by hand or chopped in blender (about two-thirds a can)
- Onion – halved pole-to-pole and sliced into thin strips
- Bell pepper – sliced into thin strips
- Salt – to season garlic, onion and tomatoes
Note: These two sauces are mixed together later in the recipe.
The Recipe How-To
Prepare the Steak
- Step 1: Begin by preparing the steak. Cut one large top round steak or a chuck roast into strips, about 1/2 to 2 inches in size.
- Step 2: Season the steak strips with salt and black pepper.
Saute the Vegetables
- Step 3: In a large skillet or Dutch oven, heat up 2 tablespoons of oil over medium-high heat.
- Step 4: Add in the sliced onion, bell peppers, and sliced garlic cloves. Cook for around 5 minutes until they start to tenderize.
Make the Sauce
- Step 5: Pour in one can of whole canned tomatoes into the skillet along with their juices. Breakapart the tomatoes using a cooking spoon or fork.
- Step 6: Mix in one can of tomato sauce and roughly 1/3 cup of water around the edge of the pan.
- Step 7: Once it’s all blended, season it further with salt and pepper to get that desired taste.
Cook the Steak
- Step 8: Add in the seasoned steak strips and lower the heat to medium-low heat. Cover the skillet or Dutch oven for around 15 minutes.
- Step 9: After around 15 minutes or once it has been nicely tenderized, add more sliced onion, bell peppers or diced tomatoes towards it depending on your preference.
- Step 10: If you want a meatier dish, a can of corn would also suffice.
Finish Up The Dish
Pouring in some fresh cilantro over it will give it an added hint of freshness according to personal preference. Enjoy!
Substitutions and Variations
If you’re feeling adventurous, there are plenty of ways to switch up the basic Steak Chicana recipe! Here are some substitutions and variations that I’d recommend:
– Tortillas: While flour tortillas are traditional for this recipe, you could also try using corn tortillas for a more authentic taste.
– Meat: If top round steak or chuck roast isn’t your thing, you can substitute it with any cut of steak that you prefer. Just make sure it’s a tender cut that can be sliced thinly.
– Vegetables: Bell peppers and onions are used in steak Chicana, but feel free to experiment with other types of veggies. Zucchini, mushrooms, and tomatoes would all make great additions.
– Spices: This recipe calls for basic spices like salt and pepper, but you can add in other seasonings to give it more flavor. Try using chili powder or cumin for a Tex-Mex twist.
– Toppings: Once your steak Chicana is cooked, it’s time to put it all together! You can top your tacos with anything you like; cheese, avocado slices, lettuce, salsa, or sour cream would all be delicious.
Overall, don’t be afraid to get creative with this recipe. Make it your own by trying out new ingredients and flavor combinations. Who knows? You might just end up with a new favorite dish!
Serving and Pairing
Now that your Steak Chicana is sizzling and ready to go, it’s time to think about how to serve and enjoy it. This dish is incredibly versatile and can be paired with a variety of sides to make a satisfying and complete meal.
One classic way to serve Steak Chicana is to wrap strips of the spicy meat in soft flour tortillas. The tender steak pairs perfectly with the slightly sweet flavor of the tortillas. To enhance the flavors even more, consider adding a dollop of sour cream, some fresh salsa or guacamole, and some shredded cheese.
Steak Chicana also goes well with a variety of rice dishes. For a classic Mexican-style meal, try serving it alongside some rice cooked with tomatoes, onions, and spices like cumin and chili powder. Or you could go for a more traditional white rice or wild rice pilaf.
If you’re looking for something a little lighter, try pairing Steak Chicana with a simple salad of mixed greens dressed in lime vinaigrette. The acidity of the lime will help balance out the richness of the steak.
For beverage pairing, consider serving this dish alongside an ice-cold cerveza, such as a Mexican lager or pilsner. If beer isn’t your thing, try pairing Steak Chicana with a bold red wine like Merlot or Cabernet Sauvignon.
No matter how you choose to serve it, one thing is for sure: this deliciously spicy Steak Chicana will be the star of any dinner party or family gathering.
Make-Ahead, Storing and Reheating
When it comes to this Steak Chicana recipe, you may want to consider making it ahead of time so that the flavors have a chance to develop even further. After cooking the beef and vegetables in the tomato sauce, allow the dish to cool completely before storing it in an airtight container in the refrigerator. It will remain fresh for up to three days.
To reheat, you can use the microwave or stovetop. If using a microwave, make sure to cover the dish with a lid or plastic wrap and heat in increments of 30 seconds until fully heated through. On stovetop, place the chilled Steak Chicana in a pan over medium heat until warmed all the way through.
If you plan on reheating this delicious beef and veggie combo, be aware that it may lose some of its tenderness and texture. To prevent this from happening, I recommend keeping the sauce on the side and pouring it over your reheated portions to maintain maximum flavor.
Whether you’re meal prepping for a busy week or simply don’t have enough time during your dinner routine, storing and reheating Steak Chicana is an excellent option that won’t sacrifice any of its rich taste.
Tips for Perfect Results
Cooking a perfect Steak Chicana recipe takes a combination of skill, patience, and the right tips. Here are some of my insider tips for making sure your dish comes out perfect every time.
Firstly, make sure to use high-quality beef. This recipe calls for top round or chuck roast, but you can also use steak cut 1/2 inch thick. I like to use Spring Hill Ranch Beef Chicana recipe for the best results. Quality meat means better flavor, texture, and overall taste.
One of the most important tips is to not overcook the meat. Overcooking can lead to tough and chewy pieces that nobody wants to eat. To avoid this, cook the meat on high heat for only a few minutes, until it’s slightly browned on both sides.
Another crucial step is letting the meat rest before cutting it into thin slices. This allows all of the juices to redistribute throughout the meat, leading to more tender and juicy pieces. I recommend resting the meat for at least five minutes before cutting it.
When it comes to seasoning, don’t be afraid to add some salt and black pepper to taste. You can also use other spices or herbs that you like. Just make sure not to overpower the natural flavors of the beef and vegetables.
Lastly, use fresh ingredients whenever possible. This dish requires bell peppers, onions, garlic cloves, and tomatoes- try selecting ones that are ripe and fragrant for optimal flavor.
By following these tips, you’ll be able to create a delicious and juicy Steak Chicana recipe that will impress your friends and family alike.
In conclusion, I promise that making Steak Chicana Recipe will be a memorable experience for everyone. Once you try this dish, you’ll see why it’s so popular in traditional Mexican cuisine. With bold flavors and mouth-watering aromas, this recipe is sure to satisfy any carnivorous craving. Don’t hesitate to experiment with different variations or substitutions to make it your own. Serve it up with some warm flour tortillas, and you have yourself the perfect comfort food meal. Trust me, your taste buds will thank you. So gather your ingredients and fire up your grill- it’s time to cook up some steak la Chicana!
Steak Chicana Recipe
- 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)
- 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!
YOUR OWN NOTE
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.