Combine ancho chile powder, New Mexican chile powder, cumin, and oregano in small bowl and stir in ½ cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.

Cook bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel—lined plate; pour off all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high and brown beef on all sides in 4 batches, about 5 minutes per batch, adding up to 2 teaspoons reserved fat to pot as needed. Transfer beef to large bowl. Reduce heat to medium and add 3 tablespoons reserved bacon fat to now-empty pan. Add onion and cook until softened, 5 to 6 minutes. Add garlic and jalapeño and cook until fragrant, about 1 minute. Add chile paste and cook until fragrant, 2 to 3 minutes. Add bacon and browned beef, tomatoes, lime juice, and 7 cups water; bring to simmer. Continue to cook at steady simmer until meat is tender and sauce is dark, rich, and starting to thicken, about 2

hours.

Mix masa harina with remaining % cup water (or cornstarch with 3 tablespoons water) in small bowl to form smooth paste. Stir paste into pot and simmer until thickened, 5 to 10 minutes. Season generously with salt and pepper to taste. Serve immediately or cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.