Heat up a large, heavy bottomed pan (that has a lid) over medium high heat and add oil once it’s super hot.
Add the chopped steak and spread it so it’s spaced equally apart in the pan.
Sprinkle with salt, garlic powder, oregano, and cumin.
Once the steak begins to get some color, stir the spices into the meat and turn the heat to medium.
Add the onion and the garlic and cook it down for 3-5 minutes.
Then add the cans of tomatoes, the pickled jalapenos and enough water to slightly cover the meat (you might not need a lot if you’re using a smaller pan - you just want to make sure there’s enough liquid to braise the meat and make it tender)
Stir everything up then place the lid on the pot and turn the heat to low so it is simmering.
Cook for 1.5 hours, stirring every 15-20 or so, and adding more water if needed.
Then take the lid off, and let the sauce reduce for 30 more minutes. The meat should be falling apart tender.
Finish with a sprinkle of salt and a handful of fresh chopped cilantro.