• 2 ounces dried chile peppers (such as pastilla, guajillo, New Mexico chiles, and California chiles)
• 4 cups hot water
• 1  tablespoon finely chopped chipotle pepper in adobo sauce (about 2 peppers)
• 1 tablespoon canola oil
• 4 lbs boneless beef chuck roast, trimmed of excess fat, cut into 3/4-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 small chopped yellow onion
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/8 teaspoon ground cinnamon
• 1 1/2 cups water, divided
• 2 tablespoons masa harina
• 4 cups beef stock
• 2 bay leaves
• 1 tablespoon white vinegar
• 1 tablespoon dark brown sugar
• sour cream for serving, to taste
• 1 lime, cut into wedges for serving

Place peppers in a large skillet and heat over medium-low heat; cook, turning once, until lightly toasted and fragrant, 2 to 3 minutes per side. Transfer chiles to a bowl and cover with hot water; let stand for 30 minutes. Drain chiles, reserving about 1/2 cup of the soaking water. Use a paring knife to slice open each pepper, and remove and discard stems and seeds by running under a gentle stream of tap water. Combine chiles, chipotle pepper, and reserved 1/2 cup water in a blender; blend until a smooth paste forms, 15 to 30 seconds. Set aside.

Heat oil in a Dutch oven over medium-high heat. Toss beef cubes in a large bowl with salt and pepper until evenly coated. Add half of the beef to the Dutch oven and cook, stirring occasionally to brown most sides, about 3 minutes per side. Transfer to a large plate. Repeat with remaining beef. Add onions and garlic to drippings in Dutch oven and cook, stirring constantly, until soft and translucent, 3 to 4 minutes. Add cumin and cinnamon, and cook, stirring constantly, until darkened and fragrant, about 1 minute.

Add blended chili paste and cook, stirring constantly, for 1 minute. Add 1/4 cup of the water and masa harina, whisking until incorporated to avoid lumps. Add stock and remaining 1 1/4 cups water and stir to combine. Add bay leaves and reserved beef and bring to a simmer over medium-high. Reduce heat to maintain a very low simmer and cook, partially covered, stirring occasionally, until liquid is thickened, about 2 hours. Stir in brown sugar and vinegar. Remove from heat and let stand for 20 minutes before serving warm with sour cream and lime wedges.