Season 2 pounds of cubed beef chuck with salt and pepper. Heat 2 tablespoons of oil in a large pot over medium-high heat. Add beef in batches, searing for about 5-7 minutes until caramelized.

In a blender, combine one chopped onion, two jalapeño peppers, four garlic cloves, two diced tomatoes, and 2 cups of beef broth, along with 1 tablespoon of Mexican oregano and 1 teaspoon of cumin. Blend until smooth.

Pour the blended sauce into the pot, scraping up any browned bits. Add 3 cups of diced potatoes and 1 bay leaf; stir well.

Increase heat to high and bring to a boil. Reduce heat to low and simmer for 5-10 minutes.

Allow to simmer for 45-60 minutes, stirring occasionally, until beef is tender and potatoes are soft.

Remove bay leaf and stir in chopped cilantro and lime juice. Adjust seasonings as needed.

Serve over rice or with tortillas, garnished with extra cilantro or avocado slices.