Instructions: Cut the steak into cubes. Mix the flour and crushed pequin chile together and dredge the steak in the mixture, coating it well. Heat the oil in a large saucepan and lightly brown the steak. Add the rest of the ingredients, cover, and bring to a boil. Reduce the heat and simmer for 1 hour. I like this served over rice and topped with a few pinto beans.

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