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Heat a large pot over medium heat and add the ground beef. Cook until fully browned, breaking it apart as it cooks, about 10–15 minutes. Drain excess fat if needed.
Stir in the beef bouillon, salt, pepper, cumin, and garlic. Cook for 2 minutes so the spices become fragrant.
Add the tomato sauce and Rotel tomatoes. Stir well until fully combined.
Add the diced potatoes and pour in the water. Use less water for a thicker soup or more for a brothier texture.
Cover and simmer over medium-low heat for about 20 minutes, or until the potatoes are fork tender.
Taste the broth and adjust salt or pepper if needed before serving hot.
In a large bowl, whisk together the flour, baking powder, and salt.
Add the lard and work it into the flour using your fingers or a pastry cutter until the mixture becomes crumbly.
Slowly pour in the warm water while mixing until a soft dough forms.
Knead the dough for 3–5 minutes until smooth.
Divide into golf ball-sized portions and let them rest covered for 15 minutes.
Roll each dough ball into a thin circle on a lightly floured surface.
Heat a dry skillet or comal over medium-high heat.
Cook each tortilla for 30–45 seconds per side until light golden spots appear and the tortilla puffs slightly.