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.