Remove the stems and seeds from the dried chiles and rinse.

Bring 3 cups of the beef broth to a boil in a large saucepan over medium-high heat. Add the chiles and push down under the broth. Cover and remove from heat. Let sit until soft and pliable, about 30 minutes.

Pour chiles and broth into a blender. Cut the onion in half and chop one of the halves into large pieces. Add this to the blender along with the garlic cloves, cumin, and oregano. Puree really well so no bits of dried chile remain. Set aside.

Season beef on all sides with the 2 teaspoons of the salt and the 1/2 teaspoon of ground black pepper.

Heat oil in a large Dutch oven over medium-high heat. Once shimmering, add half of the beef—don't crowd the pan. Cook meat until browned on all sides. Remove to a large plate and add the other half of the meat. Brown this batch as well. Each batch should take about 8 minutes.

Return the first batch of beef to the pot along with the chile sauce, remaining broth, and bay leaves. Bring to a boil, stirring to scrape up any browned bits that have stuck to the bottom of the pan. Reduce the heat to low so the sauce is barely simmering. Cook, uncovered until the meat easily pulls apart with a fork and the sauce is silky and luxurious. If the sauce is getting too thick before the meat is cooked, cover the pot and conitnue cooking. The meat can take anywhere from 2-3 hours.

Serve Chile Colorado with beans, warm tortillas, rice and garnishes.

Cover any leftovers and keep in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave or stove top fully before eating again.