| 3 | tb | Ancho chile powder or 3 medium pods; (about 1/2 ounce), toasted and ground. |
| 3 | tb | New Mexico chile powder or 3 medium pods; (about 3/4 ounce), toasted and ground. |
| 2 | tb | Cumin seeds; toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground. |
| 2 | ts | Dried oregano; preferably Mexican |
| 1/2 | c | Water |
| 1 | | 4-pound beef chuck roast; trimmed of excess fat and cut into 1-inch cubes. |
| 2 | ts | Salt; plus extra for seasoning. |
| 8 | oz | Bacon; (7 or 8 slices), cut into 1/4-inch pieces. |
| 1 | md | Onion; minced, (about 1 cup). |
| 5 | md | Garlic cloves; minced. |
| 4 | sm | Jalane?o chile peppers; cored, seeded, and minced., (up to 5) |
| 1 | c | Canned crushed tomatoes or plain tomato sauce. |
| 2 | tb | Juice from 1 medium lime. |
| 5 | tb | Masa harina or 3 Tbsp. cornstarch. |
| | Ground black pepper. |
