1. Heat a large skillet over medium-high heat and add the chicken bouillon, steak and salt. Cook until browned,
stirring occasionally, until the liquid evaporates, approximately one hour.
2. Saute the onions in soy sauce. Serve tortillas with meat and add cilantro, red or green salsa, and onion to your
liking.
Click here for the original recipe:
https://www.momables.com/steak-tacos-ultimate-mexican-sunday-dinner/
3 pounds of diesmillo steak, cut into thin cubes
1 tablespoon salt
1 tablespoon chicken bouillon
5 medium white onions, divided
2 tablespoons soy sauce
32 corn tortillas
1/2 bunch of cilantro
Green or red salsa
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