3 lbs. round steak, cut into 1/2 cubes
1 lg. onion
1 lg. can mushrooms, drained
3 cans stewed tomatoes
1 sm. can diced jalapeno peppers (optional)
1 dozen flour tortillas
2 c. rice
Salt and pepper to taste

Place diced meat, onion and mushrooms in a 3-quart saucepan. Add a small amount of water to keep meat from sticking. Stir in stewed tomatoes and simmer over low flame for 1 1/2 hours. Cook rice until fluffy.

To serve: Dish rice in center of plate and spoon chicana over. Heat tortillas to use as bread with meal.