Pretty simple recipe and similar to many I've seen. 4 lbs of chuck roast, variety of dried chiles...New Mexico, Guajillo, Ancho, and Pasilla in this case, large onion, sixish garlic cloves, chicken or beef stock, Poblano/Serrano/Jalapeno or whatever other fresh chile you like, salt, black pepper, cumin...whatever other spices you want to throw in.
Remove seeds from the dried chiles, lightly toast them in the pot or pan without burning, bring some water or stock to a boil, turn off the heat and add the chiles to rehydrate for 20 minutes. Once rehydrated, add to a blender with 4 cups of chicken or beef stock and blend until smooth. The chile skins really ruin the texture imo so make sure they are blended thoroughly unless you like that sort of thing.
Cube the steak and season with salt and pepper. Add some oil to the pot and brown on two sides, half of the total amount at a time. I've also done the whole piece at once and then cubed after it was browned. Remove from the pot.
Dice the onions and garlic, add more oil and saute for 5-10 mins. Add the cumin and other seasonings of your choice. Poblanos can also be diced up and added here. I roasted mine, peeled, removed the seeds, diced up and added in the next step with the meat.
Add back the meat, blended chiles, fresh chiles and bring to a boil. Lower to a simmer and cook for 3-4 hours. Season to taste throughout. Add masa harina to thicken if needed.