Heat a little bit of oil in a saucepan, add the ground beef and cook for a few minutes until browned, stir with a spoon to make sure the meat cooks evenly.
Finely chop the onion, garlic, coriander and the chillies, dice the potatoes and tomatoes.
Add the onion and garlic to the pan with the meat and stir, let it cook until the onion becomes transparent and add the potatoes and the chilli, then mix it all together and let it cook for another 5 minutes.
Add the tomatoes, bay leaf and the beef broth, mix again, put the lid on and cook over low heat for 10 minutes.
Add the coriander, salt and pepper to taste, stir and cook for 10 more minutes without the lid.
Serve with corn tortillas and mexican rice.