Place chilies in a small saucepan with 2 1/2 cups water. Bring to boil, remove from heat and steep for 30 minutes. Place softened chilies and about 1/2 cup of the steeping liquid in a food processor or blender. Pur?e until smooth. Pass mixture through a strainer to remove seeds and bits of skin.

Heat oil in a large stockpot over medium-high heat. Add meat and brown evenly.

Add onion, Anaheim peppers, and garlic and cook until onions are translucent.

Add tomatoes, oregano, cinnamon, beef broth and processed chilies. Cover and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours or until meat is tender. Season to taste with salt, pepper and hot sauce. Ladle into bowls and serve with warm tortillas, shredded cheese, , chopped onions, and fresh cilantro.