I know what you’re thinking. “How could you possibly have crispy tacos at work? Do you work at Google?!” The answer is “No, but I do work in a place that has a toaster!” There’s a trick to making tacos at work, which I will reveal later on this post. But first, the filling.
Ingredients
1 orange bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 red onion, peeled and sliced into strips
3 cloves garlic, peeled and chopped
1 steak (or any other meat)
1 tbsp chili powder
salt to taste
hot sauce to taste
taco shells
Optional: Sour cream, cheese, lettuce, tomatoes, salsa, avocados, etc. I am extremely lazy so I had none of these.
Let’s do it!
Heat a non-stick pan (I use a seasoned wok, no teflon) with oil on medium high and throw in the peppers. Fry for about 10 minutes to soften. While this is happening, pound the steak with a meat mallet (heh) to soften it up. Cut into thin slices. Toss in the onion and garlic (these burn easily, which is why you see these black bits in my taco filling) and fry until soft. Add the chili powder and sautee for another minute or so. Add the beef and cook for about 5 minutes, or until done. Season with salt and hot sauce.
Lunch it up!
Throw in a container and bring some taco shells to work. We’re going to do this!
If you have a toaster at work, then you can have some nice, crispy tacos. If not, bring some flour tortillas. Turn the toaster to the very lowest setting. Put one taco, open side down so that the two sides go into each slot. Watch this carefully, when it starts to turn colour, pop it out. Do the same with the other taco (I’m assuming you’re eating two.)
When that one’s finished, put them both into each slot, fold side down. Again, watch carefully. When it’s done, it might be tricky to get them out. Use a wooden chopstick if you can, or a knife, but BE CAREFUL. Apparently people get electrocuted by putting metal things into toasters. I’ve never seen it happen in real life, but there were a few PSAs about it when I was a kid.
Next step: fill taco and consume.