Place dried chiles (stems and seeds removed) on a microwave-safe plate and microwave on high in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup. Add half of chicken broth and chipotle chiles, cover with plastic wrap, and microwave on high until gently simmering, about 5 minutes. Remove and set aside for 5 minutes. Transfer chiles and liquid to blender and blend, starting on the lowest setting and gradually increasing speed to high (hold the lid down with a towel to prevent it from blowing out). Blend until smooth, about 1 minute.

Season beef with salt and pepper. Heat oil in Dutch oven over high heat until just starting to smoke. Add half of beef cubes in a single layer and cook without moving until deeply browned, about 6 minutes. Remove and set aside

Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic and spices, if using, and cook stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chile purée and remaining quart chicken broth. Stir to combine.

Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.

Stir in optional fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to 5 days. Reheat the next day to serve.

Serve, with garnishes and warm tortillas