Remove the stems and seeds from dried chiles. Transfer them to a pot of simmering water. Cook for 10 minutes. Remove from heat and set aside.

Season the sliced beef with salt and pepper, to taste.

Preheat a skillet to medium for a a few minutes. Add the potatoes, season lightly with salt and pepper. Cover and continue frying for 10-13 minutes. Stir now and then.

While potatoes are frying, preheat a large heavy skillet to medium for 5 minutes.

Once skillet is very hot add the seasoned beef and spread out evenly. Let the beef sear for 4-5 minutes before stirring. Stir after 5 minutes and let it sear a few more minutes. Remove potatoes from heat once golden brown on some sides.

While beef is browning, drain the water from softened chiles and transfer to the blender. Pour in 2 cups of tap water. Add 2 tsps of bouillon, cover and blend until very smooth. If you have a good blender, there is no need to strain. Set aside.

To the beef , mix in the onions, garlic, cumin seeds and oregano. Stir to combine and saute for for 3-4 minutes. Pour in the chile cascabel salsa from blender. Stir well to combine. Taste for salt. After it simmers for 5 minutes, fold in the potatatoes. Continue simmering for 10 minutes to reduce and thicken. Enjoy! Serve with warm tortillas of your choice, side of rice and beans! Yields 4-5 servings