Best 5 Chicana Recipes
In the vibrant tapestry of Mexican cuisine, there lies a culinary gem that encapsulates the essence of the Chicana culture: Chicana food. Rooted in the traditions of Mexican cuisine, Chicana food is a delectable blend of flavors, textures, and aromas that tells the story of a people and their heritage. From savory stews to mouthwatering tacos, hearty enchiladas to refreshing aguas frescas, Chicana cuisine offers a diverse array of dishes that are sure to tantalize your taste buds and warm your soul. This article delves into the depths of Chicana cooking, presenting a collection of authentic recipes that capture the true spirit of this unique and flavorful cuisine. Immerse yourself in the richness of Chicana food as we explore traditional dishes like Albondigas Soup, a hearty and comforting soup made with meatballs, vegetables, and a flavorful broth; Carne Asada Tacos, featuring tender and juicy grilled steak served on warm tortillas with a medley of toppings; and Enchiladas Verdes, where corn tortillas are filled with a savory chicken filling and smothered in a tangy green sauce. To complete your Chicana culinary journey, indulge in the refreshing Agua de Jamaica, a vibrant hibiscus tea that bursts with flavor, and the sweet and indulgent Flan, a delectable custard dessert that is a staple of Mexican cuisine. Prepare to embark on a culinary adventure that showcases the beauty and diversity of Chicana food.
Here are our top 5 tried and tested recipes!
CHICANA
This is delicious served in tortillas (although a bit saucy) or over rice. It's easy to make and relatively quick.
Provided by GABRIELLEDC
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat. Throw in the round steak, bell pepper and onion. Pour the tomato sauce and water over all, and season with garlic, cumin and chili powder. Cover and simmer for 45 minutes.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 9.4 g, Cholesterol 60.5 mg, Fat 8.4 g, Fiber 2.8 g, Protein 24.9 g, SaturatedFat 3 g, Sodium 602.6 mg, Sugar 5.7 g
CHICANA...MEXICAN I THINK?
This recipe was given to me by my friend Sherri. I have sometimes roasted the veggies before adding them to the pot, and I usually add the 6 cloves of garlic, but that is optional if you don't like garlic as much as I do. If I can find good fresh tomatoes, I use those instead of the canned ones. I also take the seeds out of the jalapenos, as my kids can't handle the heat but love to eat it. I hope you enjoy this dish as much as my family does.
Provided by bmxmama
Categories Roast Beef
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In crockpot add the roast, peppers, onion, garlic, tomatoes, tomato paste, chili powder and salt. Stir until well combined.
- Set crockpot for 8 hours if you have a timer on low and let cook.
- Serve with refried beans and rice!
- If cooking on the stove, add a 28 oz can of water (the can the tomatoes were in) to start with, you may need more or not as the cooking time goes on. You may have a faster cook time with this method.
Nutrition Facts : Calories 522.8, Fat 33.9, SaturatedFat 13.6, Cholesterol 117.4, Sodium 703.3, Carbohydrate 21.1, Fiber 4.9, Sugar 11.9, Protein 34.5
STEAK CHICANA
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
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
SPRING HILL RANCH'S BEEF CHICANA
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...
Provided by Wiley P
Categories Tacos & Burritos
Time 5h
Number Of Ingredients 12
Steps:
- 1. Marinate the beef strips with the Southwestern Marinade in the refrigerator for 1-3 hours. (More time is fine...even overnight)
- 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.
CHICANA-IN THE CROCK POT
My wonderful MIL lives in Callifornia and gave me this recipe. I have tweaked it a little to fit my taste. It is a family favorite of theirs, and now I can make it for mine! It is really easy to put together, but so delicious after it cooks for several hours.
Provided by Red Chef Mama
Categories Steak
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the steak, bell peppers, onion and jalapeno into bite sized pieces or strips.
- Heat the vegetable oil in a large pan over medium-high heat.
- Add the vegetables to the heated pan and cook until crisp-tender.
- Add the steak and garlic to the pan with the vegetables and cook until steak is browned.
- Add both cans of tomatoes, the salsa, and salt and pepper to taste to the pan.
- Pour the mixture into your crockpot and cook on low for 5-8 hours.
- Serve with tortillas, rice and beans.
- NOTE: I gave this such a long cooking time because it definitely does not bother it to be cooked for 8 hours in the crockpot. However, it is typically done and tender in 5 hours.
Nutrition Facts : Calories 709.5, Fat 23.8, SaturatedFat 8.1, Cholesterol 268.8, Sodium 608.3, Carbohydrate 16.5, Fiber 4.3, Sugar 9.1, Protein 103.5
Tips:
- To make the most of your Chicana recipes, use fresh, high-quality ingredients whenever possible.
- Don't be afraid to experiment with different flavors and ingredients. Chicana cuisine is all about creativity and self-expression.
- Pay attention to the cooking techniques used in Chicana recipes. Many of these dishes rely on traditional methods that have been passed down for generations.
- When serving Chicana dishes, don't forget the sides! Rice, beans, and tortillas are all classic accompaniments that will help round out your meal.
Conclusion:
Chicana cuisine is a delicious and vibrant expression of Mexican-American culture. These recipes are passed down from generation to generation, With its bold flavors and unique ingredients, Chicana food is sure to please everyone at your table. So next time you're looking for something new and exciting to cook, give one of these Chicana recipes a try. You won't be disappointed!
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