I used chili de arbol powder
2 large round steaks, cut into 2-inch strips
1 onion, thinly sliced
2 garlic clove, minced
1 green bell pepper, stemmed, and thinly sliced
1 red bell pepper, stemmed and thinly sliced
1 jalapeño, stemmed, sliced
2 large tomatoes, diced
1 tsp ground cumin
1 tsp black pepper
1 tsp New Mexico Chile powder
1 tsp dried cilantro
2 cups of water
3 tbsp oil
Heat a large frying pan or cast-iron skillet over medium-high heat. Add oil to pan and brown meat on both sides, then add sliced onion and garlic.
Add bell pepper and jalapeño, cook together for several minutes. Stir constantly until vegetables
are slightly tender.
Mix in tomatoes and cumin, cilantro, chile powder, and black pepper. Add just enough water to cover the meat and vegetables.
Bring to a boil then cover, adjust heat to a low setting, and simmer for another 30-45 minutes
Serve Steak Picado with its vegetables and broth; it should be juicy with a little broth, not dry, or
Salt to taste