2 1/2 pounds skirt steak
1/8 cup pickled garlic
1 small Spanish onion, sliced
1 cup cold water
1 (24-ounce) canned, whole peeled tomatoes
1-ounce brown sugar
2 tablespoons lime juice
1/2 cup red wine
1/2 cup ground cumin
3 ounces dried ancho chili puree
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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