Lightly toast the dried peppers in a dry pan about 1-2 minutes per side to release the oils.

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

Soak the peppers in hot water for 20 minutes, or until soft.

Add the soaked peppers to a food processor with 1/2 to 1 cup of soaking water and a bit of salt. Process until smooth and set aside.

In a large bowl, toss the cubed beef with cumin and a bit of salt and pepper to coat evenly.

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

Add the remaining olive oil, jalapenos, serranos, and onion to the pot. Cook for about 5 minutes.

Add the garlic and cook for another minute.

Return the beef to the pot and stir in the reserved chili paste. Cook for 2-3 minutes to develop flavors.

Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire sauce, and masa. Bring to a quick boil.

Reduce the heat, cover, and simmer for about 2 hours, or until the beef is very tender, stirring every 30 minutes. Add water if it becomes too thick and thicken with more masa if desired.

Serve with your favorite toppings.