Place dried ancho and chipotle chiles in a heatproof bowl and cover with boiling water. Let stand for 30 minutes, or until softened.

While chiles are soaking, saute minced garlic in vegetable oil in a small skillet until golden.

Seed and stem the softened chiles.

Transfer the chiles to a food processor or blender.

Add tomato sauce, flat beer, 1/2 cup water, ground cumin, salt, dried Mexican oregano, Worcestershire sauce, brown sugar, and sauteed garlic to the blender.

Puree all ingredients thoroughly until smooth.

Transfer the chili puree to a saucepan.

Stir in the masa harina mixture (masa harina dissolved in 1/2 cup water).

Bring the mixture to a simmer and cook for 3-4 minutes, stirring constantly to prevent sticking.

Preheat grill to medium-high heat.

Grill porterhouse or filet mignon steaks to your desired level of doneness.

Remove steaks from the grill and let rest for a few minutes before slicing.

At the table, cut the steak into 1 1/2 inch slices.

Spoon chili puree generously over each serving of sliced steak and serve immediately.