3 dried ancho chilies

2 dried guajillo chilies

2 dried pasilla chilies

Water, enough to cover the chilies

1 tablespoon cumin seeds (or 1 tablespoon ground cumin)

1 tablespoon coriander seeds (or 1 tablespoon ground coriander)

1 teaspoon whole black peppercorns (or 1 teaspoon ground black pepper)

1 cinnamon stick (optional)

3 whole cloves (or ¼ teaspoon ground cloves)

2 tablespoon high-heat oil (vegetable, grapeseed, avocado, or corn oil)

2 lbs beef chuck roast, cut into 1-inch cubes

1 large yellow onion, medium diced

2 bell peppers, medium diced (any color but green)

4 garlic cloves, minced

1 teaspoon dried Mexican oregano (or Italian oregano)

2 chipotles in adobo, finely chopped

¼ cup masa harina

3 cups beef broth

1 teaspoon kosher salt (plus more to taste)

Shredded cheddar cheese, for garnish

Lime wedges, for garnish

Sliced scallions, for garnish

Pickled jalapeños, for garnish

Mexican crema or sour cream, for garnish

Cornbread, for serving