Add dried chiles to a large Dutch oven and cook over medium-high heat, stirring frequently, until slightly darkened. Remove chiles and place in a bowl and cover with very hot water weighing them down if necessary so they are completely submerged. Soak 30-45 minutes or until soft.
Drain the chiles and remove the stems and seeds. Transfer to the bowl of a blender and puree with 1/2 cup beef stock until smooth. Set aside.
Season chuck steaks generously with salt and pepper. Heat oil in the base of Dutch oven over medium-high heat. Add half the beef chuck to the pan and cook until browned. Repeat the with the other half and set aside.
In the same Dutch oven, add onions and cook, stirring frequently until translucent. Add garlic and sauté 1 minute more. Add remaining 2 quarts of beef stock and bring to a simmer scraping the bottom of the pan to pick up all the browned bits.
Whisk in cinnamon, cumin, allspice, oregano, and masa working out any lumps. Add chipotle in adobo, remove from heat and cover.
When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
Place Dutch oven in preheated grill with lid of Dutch oven slightly off to side. Braise for 3 hours or until meat is very tender.
Remove from grill and stir in apple cider vinegar and hot sauce. Season to taste with salt and pepper.
Serve with your choice of garnishes: cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas on side. Enjoy!
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