1. Prepare the dried chiles by removing stems and most of the seeds. Toast them in a dry skillet over medium heat for 1 to 2 minutes per side until fragrant, being careful not to burn them.

2. Transfer the toasted chiles to a heatproof bowl and cover with very hot water. Let them soak for 20 minutes, or until softened. Drain well.

3. In a blender, combine the softened chiles, yellow onion, garlic, 1 1 2 cups of the beef broth, tomato sauce, apple cider vinegar, ground cumin, dried oregano, kosher salt, and black pepper. Blend until the sauce is completely smooth and velvety, adding the remaining 1 2 cup broth if needed to help it blend.

4. Place the cubed beef chuck roast into the bottom of a 6 quart or larger slow cooker. Sprinkle the masa harina evenly over the beef.

5. Pour the blended red chile sauce over the beef and stir to coat all the pieces evenly. Nestle the bay leaf into the center of the mixture.

6. Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is very tender and the sauce has thickened and darkened in color.

7. Once cooked, remove and discard the bay leaf. Taste the Chili Colorado and adjust seasoning with additional salt or a splash more vinegar if you’d like extra brightness.

8. Serve the Chili Colorado hot in bowls. Top with shredded cheddar cheese, a spoonful of sour cream, chopped cilantro, and a squeeze of lime juice if desired.

9. Pair with warm tortillas, rice, or potatoes to soak up the extra sauce, and enjoy.