So where did the name for this recipe originate and what does Chiconas have to do with a form of tacos? I’m not sure, but with such a full-bodied taste, I could possibly conceive the notion of a mistranslation of this recipe's name. Robust Beef = Beefy Chiconas. Okay, it’s a great leap in thinking such a thing but it is a great recipe, one that I’ve had in my collection for some time now. Enjoy!
3 cups chopped onions
3 jalapeño peppers, chopped
2 1/2 cups chopped green peppers
2 tablespoons paprika
1 1/2 teaspoons granulated garlic
2 tablespoons granulated onion
2 tablespoons cumin
1 -16 oz can whole tomatoes
1 -6 oz can tomato paste
4 beef bouillon cubes
2 1/4 cups water
Salt to taste
Large Flour Tortillas
In a small saucepan, bring water to a simmer, add bouillon cubes and stir to dissolve, set aside.
In a large stockpot, add oil and heat over medium heat. Add the stew meat and cook until brown on all sides. Add remaining ingredients except flour tortillas. Bring to a low boil and simmer on low for about 2 hours.
Warm tortillas in oven or microwave and keep warm.
Serve Beefy Chiconas rolled up in the tortillas with a Mexican bean or corn dish on the side.
hmmm I can smell that from here looks so good!!!! thanks again yummy! Cute story too lolReplyDelete
What a name and what a dish!!! I sure hv alot of new culinary terms to remember. That looks so delicious.ReplyDelete
Poor Drick, it must have been so awful for you doing the research to find the photo for this post! ; )ReplyDelete
I love the story and the dish. Sorry for not being around lately, We have a lot of studying and projects to do ( Cass and I ) after 2 weeks of absence from school do to chicken pox.ReplyDelete
You are too funny, Drick! Regardless of where the name came from, this looks delicious.ReplyDelete
another one to keep for my mexican theme party!ReplyDelete
These look fab! We used to serve this in the restaurant I worked in when I first moved to Florida. I was told it was an authentic Mexican recipe. You got the meaning spot on, but you knew that being from the South!ReplyDelete
Yeah, Drick, thank you for another lovely Mexican recipe of yours!ReplyDelete
Oh yum. I am craving for this one right now.ReplyDelete