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1
Center a rack in the oven and preheat the oven to 300F.
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2
Grate the zest of 1 of the limes, then juice both limes.
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3
In a large bowl, combine 3 cups water, the masa harina, and the lime zest and juice.
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4
Heat the olive oil in a medium cast-iron pot over high heat.
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5
Add the beef cubes and ground beef and sear until golden brown on all sides, 10 to 12 minutes.
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6
Transfer the beef to a plate and wipe the inside of the pot clean with paper towels.
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7
Lower the temperature to medium-high.
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8
Add the bacon to the pot and cook until it renders its fat, about 5 minutes.
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9
Add the onion, garlic, cumin, oregano, and salt and cook until the onions are softened, 10 to 12 minutes.
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10
Add the chili powder, stir to combine, and cook for 1 to 2 more minutes.
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11
Stir in the vinegar and Worcestershire sauce and bring to a simmer, scraping up any browned bits stuck to the bottom of the pot.
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12
Return the beef cubes and ground meat to the pot and add the tomatoes, bay leaf, and masa harina mixture.
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13
Bring to a simmer.
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14
Cover the pot and transfer it to the oven to braise for 2 hours, stirring once or twice.
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15
Sprinkle with the cilantro leaves right before serving.
