In some Mexican circles, the term Chiconas refers to hot-to-trot women, getto-ho-fab girls, and what we in the south call, hoochie mamas. You know the ones I’m talking about, women who got everything going on and normally gets anything she wants. Not necessarily a slut, she just flirts around with men and dresses very provocatively. Their offspring are what we call little hootchie coochies.
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!
5 pounds of lean stew meat
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.