Ingredients

2 1/2 lb skirt steak
1/8 cup pickled garlic
1   small Spanish onion, sliced
1 cup cold water
1   (24-ounce) can whole peeled tomatoes
1 ounce brown sugar
2 tablespoon lime juice
1/2 cup red wine
1/2 cup ground cumin
3 ounce dried ancho chili puree

Directions

Brown both sides of skirt steak in a pan over medium-high heat. 

Combine all ingredients in saucepan, except for the puree. Cover and simmer for 4 hours. 

With spoon, break up meat while cooking. Add more liquid, if necessary. 

Add the puree into the liquid during the last 15 to 30 minutes.

Serve hot in bowls.