Discard the outer skin from the chili peppers, then discard the seeds and chop them up.

Cook the meat a pound at a time in a skillet, and then put it in a bowl.

Saute the garlic with about ¾ of the onion, stirring often, until the onion is tender.

Transfer the onion mixture into the bowl with the beef.

Add a splash of oil to the skillet and pan fry the potatoes in there until tender.

Put the contents of the bowl back in the skillet and stir in the water, salt, chili powder, and cumin.

Cook for another 5 minutes or until the water has reduced, and then add the chilies to the mix.

Serve in the tortillas with the rest of the onion along with lime wedges and cilantro.