Spring hill ranch's beef chicana
Beef second courses
I do not really understand the connection between this absolutely wonderful plate of Southwestern comfort food and a lovely chicana...unless it is the way either one makes one feel all warm inside! But that's the name I learned this dish by, so who am I to argue? Whatever the reason, a plate of this concoction will make just about everyone here at the ranch start involuntarily salivating and asking, "Is it time to eat yet?" Serve this over a bed of rice or noodles. Or roll some of it up in a warm flour tortilla with a bit of jack cheese and shredded cabbage. freeze the leftovers for a nice surprise some rainy evening.
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