Place the beef, onion, jalapeño or anaheim chile, celery, garlic and spices in a large pot with 10 to 12 cups of water and cover.
Transfer the beef into a bowl to cool. Shred with fingers or using two forks.
In a large pot with water add the guajillo, pasilla peppers and garlic. Bring to a soft boil and cook for 5 minutes.
Add the chiles to a blender along with the garlic, and the reserved beef stock. Depending on your blender size, you may have to do this in two different batches.
Sauté the onions, carrots, and celery. Add the tomatoes, potatoes, chile sauce, broth and spices. Add the shredded beef and 1/4 cup chopped cilantro.
This dish is perfect served with a side of refried beans, frijoles puercos, sopa fria, arroz rojo, and tortillas.