Spring Hill Ranch Beef Chicana

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Spring Hill Ranch Beef Chicana recipe, a delightful dish that combines the richness of Spring Hill Ranch beef with vibrant Mexican flavors. This recipe is perfect for those seeking a hearty and flavorful meal that is easy to prepare. With its tender beef chunks, aromatic spices, and a touch of heat, it's a true crowd-pleaser. Whether you're hosting a dinner party or simply craving a satisfying meal, this Beef Chicana recipe is sure to impress.

Keywords: Spring Hill Ranch, beef, Chicana, Mexican flavors, hearty.

spring hill ranch beef chicana recipe details

Spring hill ranch beef chicana recipe, recipe Rating: 4.7
Number of votes:116

Oh, man – A big ol’ platefull of chicana is one of the greatest southwestern comfort dishes there is. Chicana is to beef what carne adovada is to pork, lovely marinated beef strips slowly simmered in a savory sauce. The aroma of the cumin and tomatoes fills the house. Spicy? Oh, if you like it that way you can make it that way. This recipe has just enough spicy heat to tingle the back of your tongue, but certainly not enough to make you sweat or head for the ice cream carton.

Ready in: 4 hours 45 mins

Ingredients

Serves: 6

• 2/3 cup soy sauce (low sodium is fine)
• 2/3 cup vegetable or canola oil
• 2 cloves garlic, minced
• 2 Tablespoons brown sugar
• 2 Tablespoons tomato paste
• 2 Tablespoons New Mexico chili powder (mild, medium or hot – your choice)
• 4 teaspoons ground cumin (cumino – freshly ground if you can!)
• 1/2 teaspoon ground cayenne pepper
• 2 1/2 – 3 pounds round steak, cut into 1/8″ thick slices about 2″ long
• 2 Tablespoons vegetable or canola oil
• 1 large green bell pepper, 1/2″ chopped
• 1 medium yellow onion, sliced into thin strips
• 1 14.5-ounce can diced toamtoes, drained (liquid reserved to adjust the texture if needed)
• 1 8-ounce can toamto sauce
• 1 clove garlic, minced
• 1 Tablespoon New Mexico chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• cooked rice or flour tortillas for serving
• Garnishes of sour cream, grated cheese, chopped cilantro, shredded lettuce and/or salsa

Preparation method

Prep: 45 mins | Cook: 1 hour | Extra time: 3 hours, marinating

1. In a medium mixing bowl, make the marinade by whisking together the soy sauce, 2/3 cup oil, 2 garlic cloves, brown sugar, tomato paste, 2 Tablespoons chili powder, 4 teaspoons ground cumin and 1/2 teaspoon of cayenne.pepper
2. Place the beef strips into the marinade and toss to make sure they are well coated. Cover the bowl with plastic wrap and refrigerate for from 1 to 3 hours.
3. In a large skillet, heat the 2 Tablespoons of oil until it shimmers. Brown the beef strips in batches.
4. Once all the beef strips are browned, drain off all but a Tablespoon of the drippings and return the strips to the skillet. Add the bell pepper and onion and toss to combine. Pour in the drained diced tomatoes and tomato sauce and toss to combine. Season with the 1 clove of garlic, 1 Tablespoon of chili powder, 1 teaspoon ground cumin, the salt and pepper. Stir it all well. Cover the skillet and simmer for 30 minutes, stirring every once in awhile. Then remove the cover and continue to simmer for an additional 15 minutes. If needed, add a little of the reserved juice from the tomatoes to thin the sauce a tad.
5. Serve as is (with refried beans and warm flour tortillas on the side), or over rice, or in burritos, or (even though it’s a bit sloppy!) in tacos. Garnish with your choice of the stuff listedTip

Marinating overnight is okay, too. I know this looks like a lot of work, but it really is sooooo worth the effort! Nothing is “hard” – just a bit time consuming.