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1
Heat the oil in a large, heavy stainless steel saute pan (do not use nonstick) over medium-high heat.
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2
Add the potatoes and saute until golden in color, about 5 minutes.
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3
Transfer the potatoes to a bowl and reserve.
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4
Add the pork to the same pan.
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5
Sprinkle with salt and pepper.
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6
Sear the pork until browned, about 3 minutes per side.
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7
Return the potatoes to the pan, along with the beef broth and Guajillo Salsa.
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8
Stir to combine.
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9
Bring to a simmer and cover.
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10
Simmer on medium-low heat for at least 15 minutes until the pork is cooked through.
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11
Turn off the heat and serve immediately with warm tortillas.
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12
In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil.
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13
Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes.
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14
Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending.
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15
Process until smooth.
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16
Season with 1 teaspoon salt and a pinch of black pepper.
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17
In a medium, heavy saucepan, heat the vegetable oil over medium heat.
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18
Strain the pureed guajillo salsa into the pan.
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19
Add the bay leaf and simmer until thickened, about 10 minutes.
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20
Taste for seasoning, adding additional salt and pepper as desired.
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21
Reserve for enchiladas and pork.
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22
Cook's Note: For ease of preparation, you can use 2 store-bought, canned whole tomatoes, seeded, in place of 1 fresh, boiled tomato.
