Cut meat into 1-inch cubes and put on a serving plate. To make the Mexican sauce, heat the oil in a saucepan; add onion and garlic and cook gently until softened. Stir in tomatoes and their juice, tomato paste and chili powder. Simmer uncovered for 10 minutes. Remove the sauce from the heat and purée in a blender or food processor until smooth. Return to the heat. Add the chopped chile and simmer for 15 minutes more and season with salt and pepper. Place sauce in a fondue pot and heat until hot enough to cook meat. Or, if desired, saute meat with sauce and serve over rice or with tortillas.

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