2 tablespoons corn oil
1 pound flank steak
1 large onion, thinly sliced
4 large cloves garlic, chopped
5 red tomatoes, chopped
1/2 teaspoon of salt
2 teaspoons of black pepper
1 1/2 teaspoons ground cumin
2 1/2 cups of water
2 cubes beef bouillon, crumbled
Heat the corn oil in a skillet over medium heat.
Lie the steak in the oil and cook each side until brown.
Remove the steak to a plate.
Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender.
Return the steak to the skillet.
Pour the water into the skillet.
Stir in the crumbled bouillon.
Bring the water to a boil and drop the heat to low; cover.
Allow to simmer until the meat easily pulls apart with a fork, about two hours.
Remove the steak to a cutting board.
Transfer to a serving plate.
Pour the onion and tomato mixture from the skillet over the shredded beef.