Chicana

This was a great recipe we loved it! The only things I added extra myself was a can of Anaheim chili peppers or diced green chiles and dusted the meat with a little corn starch before frying so the stew wouldn’t be so soupy like and used 2 of the little 8 oz cans of Goya Spanish style tomato sauce. BIG DIFFERENCE IN TASTE AND FLAVOR. TRY IT! Made it taste more authentic and delicious. Served over white rice and side of refried beans warmed flour tortillas. Definitely would make again. Thanks for sharing. ☺️

I love this! My mom used to make it for us growing up, I didn’t know anyone else who ate it so I fully thought she made it up my entire life until the internet. She likes to use those cans of rotel tomatoes with chili’s in them though and hers was on the SPICYYYY side and we would eat it with tortillas and cheese with some sour cream on top and OMG IT’S PERFECT it’s heaven on a plate and if you cook it in a crock the longer it cooks the better it is

I’m going to make changes as the previous comments suggested… I’ll try adding a bay leaf. Instead of water (no water) add a drained 14.5 oz can of diced tomatoes with jalapeños . Add a dash of cayenne pepper and a beef bouillon cube.

My family can’t handle a lot of heat so I only used 1 teaspoon of ancho chili powder. I added celery and carrots one can rotel, one can chopped tomatoes and half cup of red wine to deglaze the pot I browned the meat in. I used my crock pot on low for 6 hours and served over rice with avocado

I use fresh cut tomatoes for chicana and add cilantro, no water. the tomatoes create liquid.

Nice way to use sliced venison. Good, fast meal.

it came out great. and about the sauce being too runny. well i prefer it that way because i served it over rice.

Wonderful recipe and my hubby LOVED it!!! I just made a few changes to it like instead of bell peppers, I used jalepenos and thickened the juice. Thanks for your recipe.

Fixed this exactly as listed, then used it with the “refried beans without the refry” recipe from this site and made big burritos for dinner. Wonderful. I will be making this again!!

The first time I made this, I didnt review this, but I remember loving it. I made it again tonight and was a little disappointed. Im not sure what I did different but it just didnt come out the same, and this time was way too wet, I even omitted the water. Ill be making this again once I figure out where I went wrong.

Add diced canned diced tomatoes and potatoes

Pretty good. I did not add any water to this and it was still pretty watery. Will make again

Good, not great.

This was okay, I made a few additions to give it some flavor. I added a few peppers in there and I also didnt like it chunky and so I threw the sauce into the blender and made it smooth. Then served it with rice. Not sure I will make this again.

mmm this was very tasty, followed the recipe almost exactly. Only thing I did different is take the advice of another person and coated the meat in flour and slightly browned it before following the directions to the T afterwards. I also used a can of diced tomatoes instead of the water. We ate it like a stew and dipped tortillas in it. Scrumptious!

We liked this a lot! It was only family-fare, but simple and tasty. I left out the water per recommendation and used half chili powder and half chipotle chili pepper (seasoning). Mmmm.

My steak was not tender.

The taste was good, but the sauce was a little too liquid. I wish I had read through all the reviews first. I ended up adding come cherry tomatoes and chili peppers at the end to make it a tad thicker.

This was pretty good for something so easy. I served over spanish rice and with tortillas.

Tasty! I used a fresh diced tomato and skipped the tomato sauce and water. I drained the mixture before serving it on tortillas with shredded cheese. We’ll definitely be having this again!

The key to really good chicana is mixing the beef in flour before you saute. This is a pretty authentic recipe but you need to thicken sauce like a gravy or stew