Reconstitute ancho peppers in simmering broth and just enough water to cover. Purée peppers and their liquid in a food processor and reserve.
Char poblanos over an open flame or under the broiler to char evenly all over, cool in a covered bowl and seed, peel, chop and reserve.
Arrange corn tortilla strips on baking sheets, spray with cooking spray and season with salt. Bake to deeply golden.
Heat oil, 2 turns of the pan, over medium-high heat. Add chorizo, brown and crumble. Add beef, brown and crumble. Add chilies, onions, garlic, cumin, coriander, beans, chopped poblanos, ancho purée and cook a few minutes to combine flavors.