The finest bowls of red imaginable. Freshly ground chile d'arbol powder imparts a nuclear detonation of heat.
In a Dutch oven, sear the steak in hot, bacon grease, browning it ruthlessly. Throw in the onions, water to barely cover the meat, flour, chile powder, cumin, Mexican oregano, garlic and tequila. Season to taste with salt and pepper. Stir the pot until the ingredients are well-incorporated. Bring the liquids to a fast boil, cover, cut the heat to a slow simmer and braise for 1 1/2 - 2 hours. Stir the pot - on occasion. Serve in small bowls with tons of cheese grated overtop and tortilla chips or crackers on the side.