1-Heat 1 tablespoon of olive oil in a large pan over medium heat. Add 8 ounces of diced yellow potatoes, 1 chopped medium yellow onion, 1 chopped jalapeno pepper, and 1 chopped serrano pepper (if using); cook for about 5 minutes until they soften.

2-Add 2 chopped garlic cloves and 1 pound of ground beef. Break up the meat with a wooden spoon and brown it for 5 minutes. The beef does not need to be fully cooked at this stage.

3-Stir in 2 chopped large tomatoes, 3/4 cup of beef stock, 1 tablespoon of paprika, 1 tablespoon of Mexican oregano, 1 teaspoon of cumin, salt, and pepper to taste. Bring the mixture to a boil, then reduce the heat to let it simmer.

4-Simmer for 20 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded together. Check for doneness at 15 minutes and adjust seasoning as needed.

5-Serve hot over cooked rice or with warmed tortillas. Garnish with sliced peppers, chili flakes, fresh lime juice, and hot sauce.