Step 1

Remove meat from fridge and cut into ½ inch cubes. Set aside.

Step 2

Remove the stems (and seeds if you want, for milder heat) from the dried chiles while rinsing them under cold water. Place chiles in a saucepan and cover with broth. Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.

Step 3

Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour. Add oil to a skillet over medium high heat. Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.

Step 4

Remove meat to a plate and set aside. Add onion and jalapeno to the pan and saute for several minutes.

Step 5

As the onions cook, pour the softened peppers and the broth into a blender. Add the sautéed onion and jalapeno and blend until smooth. Set aside.

Step 6

Return browned beef (and accumulated juices) back to the pot. Strain the chili sauce from the blender through a fine mesh strainer, into the pot. Add oregano, cumin, paprika, garlic powder and stir well. Add bay leaf.

Step 7

Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.

Step 8

Uncover and stir in lime juice and cornstarch slurry. Cook for a few more minutes, until the sauce has slightly thickened.

Step 9

Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.