Cut steak into small pieces. Salt and pepper. Set aside.
In a saucepan heat the new mexico chiles on med-high. Cook on both sides until lightly charred but not burnt. Now add 2 cups of beef broth. Bring to a simmer, cover and turn off the heat. Let them sit for 15 minutes.
While the chiles rest lets start the stew base.
In a dutch oven or large soup pan heat on med high. Add the oil. Then the onions. Saute until translucent.
Next add the garlic. Saute for 2 minutes or so then add the canned tomatoes and its juice. Let it begin to simmer, stirring for around 2 minutes. Add vinegar, canned chipotle adobe chilies, and oregano. Stir well and turn the heat to medium low.
In a blender pour in the chiles and broth. Add 1 cup of the tomato mixture from the dutch oven. Blend until smooth. (be careful its hot)
Now add the blended mixture back into the dutch oven. Stir well.
Add the lime, paprika, cumin, pepper, and cinnamon.
Next goes the meat to the mix. Stir well. Top with 2-3 bay leaves.
Make sure the heat is on med-low. Stir and put the lid on. Cook for 2 hours. Stirring between every 20-25 minutes.
After 45 minutes add the additional 1/4 cup broth. Continue cooking and add extra broth at the end of 2 hours if you feel its needed.
Now pull out a piece of meat at the 2 hour mark. You should be able to easily tear it apart with 2 forks (shred) If not, cook a little longer.
Remove the bay leaves. Then using tongs, get all the meat out. Put in a bowl or cutting board and then shred.
I like to add a 1/2-1 cup more of broth back in the pot and keep on low heat to keep warm.