2 ancho chiles, stemmed and seeded
2 pasilla chiles, stemmed and seeded
2 guajillo chiles, stemmed and seeded
About 2 cups boiling water
2 canned chipotles in adobo, seeded
1 cup brewed coffee
One 12-ounce bottle pale ale
2 tablespoons vegetable oil
3 pounds boneless short ribs, cut into scant 1-inch cubes
Salt and freshly ground pepper
1 large onion, finely chopped
2 garlic cloves, minced
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
6 cups chicken stock
1/4 cup masa harina (see Note) or fine cornmeal
1 ounce bittersweet chocolate, chopped
Chipotle hot sauce
Shredded cheddar cheese, chopped red onion and warm corn tortillas, for serving