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| Mexican Chicana |
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| 4 T olive oil 3 C Round Steak ( sliced 1 1/2" x 1/2" ) 1 small onion ( sliced ) 1 small red bell pepper ( sliced into 1" thin slices ) 1 t chili flakes 1 t chili powder 1/2 t paprika 1/2 t crushed garlic 1 t cumin 3 T tomato paste 3 C water pinch of salt 1/8 t black pepper 1/2 bay leaf |
| In frying pan heat oil and add steak slices and onion. Saute until onion is golden. Add red pepper slices and saute for 2 more minutes. Add the rest of ingredients, cover and turn flame to low. Let liquids evaporate until the Chicana is thick. Best served on tortillas. |