Steak Chicana

Name: Steak Chicana
Ingredients: 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)

10 ingredients

8 steps

Ingredients

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)

Directions

1

Cut the chuck roast into 2-inch cubes and season with salt and pepper.
2

Heat oil on medium-high in a Dutch oven until shimmering.
3

Add the meat and brown on all sides.
4

Add sliced onion and saute for 5 minutes.
5

Add bell pepper and garlic and saute for another 5 minutes.
6

Add tomatoes, and seasonings and bring to a simmer.
7

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).
8

Serve in tortillas with beans (like a burrito) or on its own in a bowl and enjoy!