Step 1

Start your chili paste first by lightly toasting the dried peppers in a dry pan about a minute or 2 per side. This will help to release the oils.

Step 2

Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.

Step 3

Soak the peppers in hot water for 20 minutes, or until they are nice and soft.

Step 4

Add them to a food processor with 1/2 to 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.

Step 5

Add the cubed beef to a large bowl and toss with the cumin and a bit of salt and pepper. Make sure everything is nice and coated.

Step 6

Heat 1 tablespoon oil in a large pot and add the seasoned beef. Cook 6-7 minutes, searing the beef all over. Remove the beef and set aside.

Step 7

Add the remaining olive oil along with the jalapenos, serranos and onion. Cook them down about 5 minutes.

Step 8

Add the garlic and stir. Cook another minute.

Step 9

Return the beef to the pot and stir in the reserved chili paste. Cook it for 2-3 minutes to let the flavor develop a bit.

Step 10

Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire, and masa and bring to a quick boil. If you are using the optional additions (see my NOTES above), add them in now.

Step 11

Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender. It could take longer if you are using tougher cuts of beef (see NOTES above). Give it a stir once every 30 minutes or so. If it becomes too thick, add in a ¼ cup of water and stir. Thicken with more masa.

Step 12

Serve with your favorite fixins!