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Mix the salt, pepper, cumin, oregano and chipotle in a small bowl.
Pat the beef dry with a paper towel, then sprinkle on the spice mixture, tossing to make sure all pieces are coated.
Place a heavy bottomed pot (I use enamelled cast iron) over medium high heat, and add the lard or tallow.
Add half the beef to the hot fat, and brown the pieces on all sides, about 15 minutes. Remove from the pot and repeat with remaining beef.
While the meat is browning, place the cilantro, onion, serrano, tomatoes, garlic, broth and tomato paste into a blender, and blitz until very smooth.
Return all beef to the pot, then add the blended mixture.
Peel the potatoes, and cut them into 1.5” chunks (this can be approximate). Add them to the pot.
Bring the guisada to a boil, then reduce heat to a simmer.
Simmer for 60-90 minutes until the beef is tender.
Serve with warm corn tortillas, rice and refried beans.