In a stockpot, add the chilies, garlic and onion. Generously cover the chilies with water and bring to a boil for about 20 minutes, or until the chilies have softened.

Meanwhile, trim any excess fat off of the meat and cut into bite-sized pieces.

In a medium bowl, combine the flour and seasoning. Toss in the meat pieces to generously coat.

Heat about 2 to 3 tablespoons of cooking oil to a large cast iron skillet over medium-high heat. Sift half of the meat from the flour and add to the skillet. Brown on all sides, about 5 minutes. Remove from the skillet and add to a separate stock pot or Dutch oven. Repeat with the remaining meat. Set aside.

Strain the peppers from the water and add them to a blender. Reserve the water. Add 1 cup of the chile water, oregano and cumin. Blend until smooth.

Stir the red sauce into the meat followed by the beef broth and bay leaves. Cover and simmer for about 1 ½ to 2 hours, or until the meat is tender. Note: you can stir in more chile water to thin the mixture, if desired. Remove the bay leaves before serving.