Stem, seed then tear or cut the Ancho chile pepper into large pieces that can be flattened out. Heat a Dutch oven (dry) over medium heat. When hot, toast one at a time. Lay a piece flat in the hot pan, pressing down with a spatula, until the chile is fragrant (should take just a few seconds). Repeat with remaining pieces. Transfer toasted chiles on a plate.
Dry beef pieces with a paper towel then evenly sprinkle 2 teaspoons salt and 1 teaspoon of pepper over the beef. Heat 1-2 tablespoons of oil in the dutch oven over medium-high heat.
When oil shimmers, add half the beef and brown on all sides, about 7-10 minutes. Transfer beef to a plate, then repeat with remaining beef, adding more oil as necessary.
Heat 1-2 tablespoon oil, in the same Dutch oven, then add onion and 1/4 teaspoon salt and cook over medium heat, scraping up the brown bits from the meat, until soft, about 5 minutes.
Add garlic, jalapeno, oregano, cumin, and chili powder and cook until fragrant, about 30 seconds. Return toasted peppers and meat to pan. Add broth and tomato sauce and bring mixture to a boil. Reduce heat a simmer, partially covered, until meat is tender and sauce is nice and thick, about 2- 2 1/2 hours. Adjust seasoning if needed.
Serve with fresh tortillas and avocado, cheese, sour cream, fresh tomato, cilantro!