Steak (And Potatoes) Tacos - cooking recipe

Ingredients

1 1/2 lbs flank steaks, Cut into 1/2 Inch Cubes (Brisket can be substituted)
2 tablespoons lard (cooking oil can be substituted)
1/2 teaspoon black pepper
1 medium bell pepper, Medium Dice
1 medium tomatoes, Freshly Pureed
2 -3 slices of thick sliced bacon (I have used as much as a 12 oz. package.)
1/4 cup of picked cilantro leaf
2 teaspoons salt
2 tablespoons vinegar, from jarred jalapeno peppers
4 chicken bouillon cubes
1 -3 lb peeled potato, Cut into 1/2 inch Cubes (optional)
40 soft tortillas (I prefer corn)

Preparation

In a large pot (4 quarts or larger) on high heat combine the lard, your cubed steak, bacon and pepper. Sear your steak. Stir frequently to prevent the meat from burning.
When meat is seared, reduce heat to medium high and add all ingredients, except the vinegar. If you are going to stretch the dish with potatoes, add them at this point and add the bouillon cubes when some of the fluid begins to cook out of your potatoes. This will make it easier for the bouillon cubes to dissolve.
Stir constantly for about five minutes. **If adding potatoes, stir until your potatoes are cooked, and you are just beginning to make mashed potatoes.
Add Vinegar and reduce heat somewhere between medium-low and low, stirring periodically. Reduce the fluid in the pot so your taco filling will not be too wet for your tortillas.
Warm your tortillas and serve plain or with any (or all) of the following -- Mexican table cream, cilantro & onions, salsa. ** If you make this without the potatoes, you might consider using two tortillas per taco.