Add tomatoes, onion, garlic, chicken bouillon powder, and 1 cup of water into a blender.
Blend until smooth.
Strain the puree into a saucepan to remove seeds and skin.
Add 2 liters of water to the pot and stir well.
Bring to a gentle simmer and cook for 15 minutes.
Taste and adjust salt if needed. Keep warm.
Heat a fry pan over medium heat.
Add ground beef, beef bouillon powder, onion powder, garlic powder, and black pepper.
Cook for 8–10 minutes, breaking the meat apart until fully browned.
Remove from heat and set aside.
Warm the corn tortillas slightly to make them flexible.
Add 1–2 tablespoons of cooked beef to each tortilla.
Roll tightly.
Seal with a small cornstarch-and-water mixture if needed.
Heat oil to 375°F (190°C).
Shallow fry the rolled tacos until golden brown and crispy.
Remove and place on a wire rack over a baking sheet to drain excess oil.
Place 4 tacos in a bowl.
Sprinkle shredded cheddar cheese over them.
Pour warm tomato broth over the tacos.
Add more cheese on top.
Serve immediately while hot and melty.