One day, I came to work and one of the customer service reps from the downtown office had been nice enough to bring some Streets Tacos in from a lovely little Mexican place around the corner.
I liked them a lot and I thought "Huh. I'll try and make these."
Thing is, I don't really like Pico de gallo, so I wanted to make something else that looked like it, but that most certainly wasn't it. I figured there's red and green in there; I don't like raw onion and I'm not a fan of cilantro because it tastes weird. So I made some sort of monstrosity that would pass as Pico de gallo at a glance. A super fast glance.
I think this is where I post some sort of ingredient list, so here's an approximate list of what I used:
Beef. Any beef, really. I've used strips of beef and I've used steak that I've cut into strips. As long as you can make thin strips out of it, you'll be ok.
Fajita mix. Googled that one, if I'm being honest. There was a bunch of stuff. Cumin, Cayenne, Black Pepper, Salt, Chili Powder, Garlic Powder, Onion Powder. I'm pretty sure I threw in some sugar, too.
For the Pocoyo Gallo (since it's completely different to Pico de gallo):
A tomato.
A jalapeno.
Half a tin of sweetcorn.
Also:
(Soft) corn tortillas.
Sriracha.
Coke in a glass bottle.
To set up:
I set everything up so that I have minimal activity during the cooking process. I enjoy it - don't get me wrong - but the last thing I want to do is Panic! At The Disco and burn something.
Mix all the dry stuff for the fajita mix in a little bowl.
When you're warming the tortillas, you want them dry until that beef hits them. Otherwise they'll fall apart. We have a little hot plate thing that I use for this, but I guess a pan does the same thing. You just have to have something flat that gets hot.
I use two pairs of tongues. Minimalism be gone! I'll have two of exactly the same thing, please. That way, I don't get the beef juice on the tortillas when I'm flipping them.
Have a shallow dish to the side to put the tortillas in and load them up when you're ready.
To make:
The Pocoyo Gallo is easy. Halve the tomato, halve the jalapeno (scrape out all the spicy bits of that's your thing), and put them - along with half a tin of sweetcorn - into a blender. Blend it. Done.
Next:
Cook the beef until it is cooked. While it is cooking, why not talk with your spouse about your life choices and what it is you would ultimately want to do with said life? Don't get too sad that you're scared to change the situation that you've currently got going, since it is a very common fear, and you are pretty comfortable with how things are going presently.
Add some water and then add the fajita mix. If you add the fajita mix first, it'll go all smokey and make you cough all over the food. Not a big deal if you're making it for one, you lonely soul, but if you're hosting a party and they're watching you make it for some reason, that's not a good situation to find yourself in.
Once you've mixed all the seasoning in and got everything covered as well as your spouse in bed on a cold winter's night as you lay there wondering what you did the day before to make then curl up in a blanket cocoon; leaving you shivering and sad, start warming up those tortillas!
Flip them about three times, and toy with including a Holy Hand Grenade reference. Eye it up and when it looks about ready, move it to the dish, switch tongues, grab a little beef, and put it in the tortilla. Cup the beef with the tortilla and wedge something against it to keep the shape. Do this as many times as you want. Up to, and including, running out of tortillas or beef.
Once you have a stunning and delicious-looking line of beef-filled tortillas all cupped up in that dish, take a little spoon and portion out some of the Pocoyo Gallo onto the beef. Makes it a little more colourful, doesn't it?
After that, if you want, run a line of Sriracha across them.
Crack open that Coke.
Leave the dishes for the morning.
TURN OFF THE BURNERS. There's nothing left cooking.
I liked them a lot and I thought "Huh. I'll try and make these."
Thing is, I don't really like Pico de gallo, so I wanted to make something else that looked like it, but that most certainly wasn't it. I figured there's red and green in there; I don't like raw onion and I'm not a fan of cilantro because it tastes weird. So I made some sort of monstrosity that would pass as Pico de gallo at a glance. A super fast glance.
I think this is where I post some sort of ingredient list, so here's an approximate list of what I used:
Beef. Any beef, really. I've used strips of beef and I've used steak that I've cut into strips. As long as you can make thin strips out of it, you'll be ok.
Fajita mix. Googled that one, if I'm being honest. There was a bunch of stuff. Cumin, Cayenne, Black Pepper, Salt, Chili Powder, Garlic Powder, Onion Powder. I'm pretty sure I threw in some sugar, too.
For the Pocoyo Gallo (since it's completely different to Pico de gallo):
A tomato.
A jalapeno.
Half a tin of sweetcorn.
Also:
(Soft) corn tortillas.
Sriracha.
Coke in a glass bottle.
To set up:
I set everything up so that I have minimal activity during the cooking process. I enjoy it - don't get me wrong - but the last thing I want to do is Panic! At The Disco and burn something.
Mix all the dry stuff for the fajita mix in a little bowl.
When you're warming the tortillas, you want them dry until that beef hits them. Otherwise they'll fall apart. We have a little hot plate thing that I use for this, but I guess a pan does the same thing. You just have to have something flat that gets hot.
I use two pairs of tongues. Minimalism be gone! I'll have two of exactly the same thing, please. That way, I don't get the beef juice on the tortillas when I'm flipping them.
Have a shallow dish to the side to put the tortillas in and load them up when you're ready.
To make:
The Pocoyo Gallo is easy. Halve the tomato, halve the jalapeno (scrape out all the spicy bits of that's your thing), and put them - along with half a tin of sweetcorn - into a blender. Blend it. Done.
Next:
Cook the beef until it is cooked. While it is cooking, why not talk with your spouse about your life choices and what it is you would ultimately want to do with said life? Don't get too sad that you're scared to change the situation that you've currently got going, since it is a very common fear, and you are pretty comfortable with how things are going presently.
Add some water and then add the fajita mix. If you add the fajita mix first, it'll go all smokey and make you cough all over the food. Not a big deal if you're making it for one, you lonely soul, but if you're hosting a party and they're watching you make it for some reason, that's not a good situation to find yourself in.
Once you've mixed all the seasoning in and got everything covered as well as your spouse in bed on a cold winter's night as you lay there wondering what you did the day before to make then curl up in a blanket cocoon; leaving you shivering and sad, start warming up those tortillas!
Flip them about three times, and toy with including a Holy Hand Grenade reference. Eye it up and when it looks about ready, move it to the dish, switch tongues, grab a little beef, and put it in the tortilla. Cup the beef with the tortilla and wedge something against it to keep the shape. Do this as many times as you want. Up to, and including, running out of tortillas or beef.
Once you have a stunning and delicious-looking line of beef-filled tortillas all cupped up in that dish, take a little spoon and portion out some of the Pocoyo Gallo onto the beef. Makes it a little more colourful, doesn't it?
After that, if you want, run a line of Sriracha across them.
Crack open that Coke.
Leave the dishes for the morning.
TURN OFF THE BURNERS. There's nothing left cooking.
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