Boil the jalapeños, tomato, tomatillos, and garlic for 10 minutes. Remove from heat and let cool before blending.

Once cooled, blend the peppers, tomato, tomatillos, and garlic with the reserved beef broth.

In a pot, heat a splash of oil over medium-low heat. Add the blended sauce and bring it to a simmer.

Once the sauce starts to simmer, add the diced potatoes. Cook, stirring often so they don't stick, until the potatoes begin to soften.

When the potatoes are slightly tender, add the shredded beef. Stir in the cumin, 1/2 tablespoon chicken bouillon, and adjust the salt if needed.

Let the mixture simmer on low heat until the potatoes are fully cooked and tender.

Once the potatoes are completely tender but not falling apart, turn off the heat. Serve this delicious dish with rice.