Roast the tomatoes, chiles, and onion
Blend the roasted vegetables with water, chicken bouillon, and garlic powder
Peel and chop the potatoes into ½ inch pieces
Cook the potatoes in oil for 10 minutes
Chop the meat
Sauté the onions in oil, then add the meat and season with saffron
Cook the meat for 10 minutes
Add the partially cooked potatoes to the meat and mix
Add the blended salsa and simmer for 5 minutes
Smash the frijoles de la olla and add queso fresco
