Pat beef dry with paper towels. Mix together salt, pepper, 1/2 teaspoon cumin, onion powder, garlic powder, and 1/2 teaspoon chili powder. Spread the spice mix over the meat on all sides.

Heat a large Dutch oven over high heat. Add vegetable oil. Add meat and cook on all sides until well browned, about 2-3 minutes per side. Remove meat and set aside on a clean plate.

Reduce heat to medium. Add onions and garlic and cook until softened, about 3 minutes. While cooking, use a wooden spoon to scrape up any brown bits from the bottom of the Dutch oven. These crusty bits will provide so much flavor!

Stir in tomato paste and cook for about 1 minute. Add broth, apple cider vinegar, and remaining 1/4 teaspoon cumin and 1/2 teaspoon chili powder and stir well.

Return the beef to the Dutch oven. Bring the liquid to a boil, and then reduce heat to low and let simmer for 3 to 3 1/2 hours. Flip the beef about every 30 minutes, to prevent it from drying out on one side. Beef is ready when it is fork tender. Prepare the sauce and masa while beef is slow cooking.

Remove the beef from the pot and shred it using two forks. Return to the Dutch oven and stir in ancho chile sauce (recipe below). Keep warm until ready to assemble the pie.

In a large bowl, stir together masa flour and broth.

Using a mixer, mix together shortening, salt, and baking powder on medium-high speed until whipped, about 1 minute.

Add masa mixture, about 1 1/2 cup at a time, until well combined. Masa mixture should be soft and spreadable.

Cover with plastic wrap and refrigerate for 1 hour, or until ready to assemble the pie.

Preheat the oven to 350F. Place ancho chile on a small baking sheet. Toast in the oven for 3 minutes, or until fragrant. Let cool, remove stem and seeds, and chop. Set aside.

In a medium sauce pan, heat oil over medium heat. Add onions and garlic and cook until softened and fragrant, about 3 minutes. Stir in tomato paste until onion and garlic are fully coated. Whisk in chicken broth, sugar, salt, cumin, vinegar, and chili powder. Stir in chopped ancho chili.

Bring to a boil, and reduce heat to a simmer. Let simmer for 20 minutes.

Transfer sauce to a blender and add 2 tbsp of water. Blend until smooth. Set aside until beef is cooked and shredded. The sauce can be made a day in advance if desired.

Preheat oven to 375F. Coat a 12 inch cast iron skillet with cooking spray or vegetable oil.

Spread enough masa over cast iron to completely cover the bottom, and to extend about 1 1/2 inches up the sides of the pan.

Spoon the ancho beef over the masa until evenly distributed.

Spread the rest of the masa over the beef until the filling is completely covered in masa. Press lightly the seal the edges and smooth the masa over the beef.

Bake for 45 minutes, or until masa is lightly golden on top.

Let cool slightly, and enjoy!