The Laziest Tacos Made with Gyoza Wrappers

Roughly mince 1/2 onion. If that feels like too much work, use a food chopper.

Cut the lime into wedges and mince the cilantro. Mince the stringy stem parts as well so you can use them in the salsa.

Cut the pork belly into pieces that are satisfying to eat but still easy to fit in your mouth.

Make the green salsa verde. Combine the garlic, green bell pepper, cilantro stems, onion, salt, lime juice, and olive oil and blend.

Make the red salsa roja. Combine the onion, cilantro, lime, and ketchup.

If using store-bought thick-sliced chashu, it is already seasoned, so just add a little cola and lime for flavor.

Infuse the oil in the pan with garlic, then cook the pork belly. Season with salt, cola, and lime, and simmer down.

Put 3 tablespoons of water in a small dish, dip both sides of the gyoza wrappers, then let them sit submerged. 1.5 ml of water per wrapper is ideal, and 10 wrappers is the limit, so if you have more, repeat the same process in batches of 10.

In a 26-28 cm nonstick pan with no oil, cook over medium heat for 30 seconds on one side, flip and cook 30 seconds, then flip once more and cook 20 seconds to finish.

Transfer each wrapper to a container as soon as it finishes cooking, cover with plastic wrap, and always keep it moist.

Place the meat on the dough, add the onion, cilantro, and a squeeze of lime, spoon on the salsa, top with the Tongari Corn, then wrap it up and eat.

If they lose their tender bite after sitting, cover them with a lightly wrung damp kitchen towel, wrap with plastic wrap, and reheat in the microwave at 600 W for 30 seconds.