Heat the oil in a large pot over medium heat. Sauté the onion until softened (~4‑6 minutes). Add the garlic and cook ~1 minute until fragrant.

Stir in the cumin and oregano.

Meanwhile, stem and seed the dried chiles (for milder sauce remove seeds). Place the chiles in a bowl and cover with hot water to soak ~10 minutes.

Add the fire‑roasted tomatoes, diced tomato with green chilies, and chicken/beef broth to the pot. Bring to a simmer and cook ~10 minutes.

Drain the soaked chiles, discard seeds/stems, place them in a blender with the tomato mixture; blend until smooth. Return sauce to pot, adjust seasoning with salt & pepper.

Preheat oven to 325 °F (or use a heavy‑bottomed pot that transitions to oven).

Heat oil in a large pot or Dutch oven. Season beef cubes with salt and pepper. Brown the meat in batches (~4‑6 minutes each batch) until well‑seared.

Return all meat to the pot, pour over the prepared red chile sauce. Cover and bake for ~3 hours or until meat is very tender. Alternatively, you can simmer on stovetop over low or use a slow cooker (6‑8 hrs low).

When done, shred or slice the beef as desired.

Plate the beef mixture alongside or atop Mexican rice and beans. Offer tortillas and toppings (avocado, cilantro, lime wedges, cotija cheese, radishes, sour cream).