Chop up the meat into thin slices.
Season with Jugo Maggi and ground pepper.
Chop up the jalapeño, onion, tomato, garlic.
Set aside until ready to use.
In a large skillet, heat the oil.
Add the beef.
Cook for 4 minutes, or until no longer pink.
Remove from the pan.
Add the jalapeño and onion to the pan.
Cook for 1-2 minutes, until onion is translucent.
Add the tomato and salt. Cook for 1 minute.
Add the garlic. Cook for 1 minute.
Note: If the tomato mixture is too thick, add a splash of water.
Return the beef to the pan.
Mix and cook for 2 minutes.
Taste for salt.
Top with chopped cilantro.
Serve with corn tortillas.