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1
Place the beef in a large pot and cover with cold water by 2 inches.
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2
Add bay leaf and salt.
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3
Bring liquid to a boil and skim off any foam that rises.
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4
Cover the beef and cook on the lowest setting for 4 hours until the beef is fork tender.
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5
Bring 3 cups water to a boil in a saucepan.
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6
While the water is boiling remove the stems and seeds from the chiles.
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7
Heat a non stick saute pan on medium heat and toast the chiles stirring constantly.
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8
Make sure not to burn the chiles.
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9
Toast them for 2 minutes.
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10
Place the toasted chiles in a bowl and pour the boiling water over them.
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11
Set aside to soak for 20 minutes.
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12
While the chiles are soaking, place the onion and tomatoes in the pan on medium high heat and cook turning the veggies until blacked on all sides.
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13
After the beef has been cooking for 4 hours remove 4 cups of beef broth and set aside.
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14
Drain the beef and set aside in a seperate bowl.
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15
Pour 2 cups of the beef broth in the blender with the tomatoes and onion and blend.
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16
Add the chiles to the tomato mixture in the blender and blend for 5 minutes.
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17
Set the pot you cooked the beef in over medium heat and add the oil.
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18
Once the oil is heated add the flour and cook for 3 minutes.
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19
Turn the heat down to low and add the chile mixture into the pot as well as the beef that has been drained.
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20
Add the black pepper and the last 2 cups of reserved beef broth and cover.
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21
Cook for 30 minutes.
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22
Add the potatoes and give the mix a good stir.
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23
Cover and cook an additional 30 minutes or until the meat easily shreds when pushed with a spoon and the potatoes are fork tender.
