For the salsa, combine all of the ingredients in a blender. Pulse to chop or blend until smooth. Taste for salt and set aside.

Season the beef, to taste, with salt, fresh cracked pepper, garlic powder and cumin on both sides. Preheat 3 tablespoons of olive oil in a large dutch ove style pot to medium heat for 5 minutes. Sear the beef for 3 minutes per side, remove from pot onto a plate, set aside.

To that same pot, add 1 more tablespoon of olive oil. Add the onions, garlic, serrano, poblano peppers, tomatillos and tomatoes. Season lightly with salt and pepper and saute for 5 minutes. Add the remaining ingredients for the beef and add just enough water to cover. Add the beef back in, bring to a boil, reduce to a simmer. Cover and braise for 1 to 1 1/2 hours or until meat is tender. While the beef is braising, mix all of the ingredients for the salsa. You can chop the onion finely and process the other ingredients until desired consistency. Stir all together, taste for salt, cover and set aside.

Remove the meat from the pot, shred and set aside. In batches, blend until smooth, the broth and vegetables left in pot until it resembles a thick gravy. Transfer back into pot, add beef back in. Stir well to combine and simmer for another 30 to 35 minutes to thicken and reduce. Serve over a tostada, warm tortilla, stack of tortilla strips or chips. Garnish with jalapeño salsa. Yields 6 servings.