To toast and grind dried chiles, place chiles on a rimmed baking sheet in a 350-degree oven until fragrant and puffed, about 6 minutes. Cool, stem and seed and tear pods into pieces.

Place pieces of the pods in a spice grinder and process until powdery, 30 to 45 seconds.

In a small dry skillet over medium high heat toast the cumin seeds about 4 minutes or until fragrant and grind in spice grinder.

Mix chile powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form a thick paste and set aside.

Toss beef cubes with salt and pepper.

In a Dutch oven over medium-high heat add 2 tablespoons olive oil and sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons olive oil to pot as necessary. Set aside beef.

Reduce heat to medium, add 3 tablespoons olive oil and add onion and sauté until softened, 5 to 6 minutes. Add garlic and jalapeno; sauté until fragrant, 2 to 3 minutes. Add crushed tomatoes or tomato sauce, lime juice, 7 cups of water and bring to boil. Place lid on and reduce to a simmer and continue to cook at steady simmer over the stove top, or place in a 325 degree oven for 2 hours until meat is tender and juices are dark, rich, and starting to thicken.

Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in small bowl to form smooth paste. Increase heat to medium and stir in paste and simmer until thickened, about 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight for up to 5 days. Reheat before serving.