2. Mexican dough is steamed on water or softened by microwave oven.

3. Put a little olive oil in the pot and stir-fry the diced onion over medium heat until it is slightly translucent, about 1 min.

4. Add diced beef and stir-fry for a while, then pour in cumin powder, garlic powder, Mexican sauce and mayonnaise for about 1-2 minutes.

5. Pour it again (1). After boiling, pour in diced cucumber and diced tomato, stir-fry with a shovel, then cover the pot and stew for a while until the soup thickens. When it's almost dry, turn off the fire and fill the bowl.

6. Pour 1/3 cups of shredded potatoes into a bowl and mix well with the hot air of the dish.

7. Unfold a piece of Mexican dough, spread it evenly, then evenly add shredded cheese and roll it up like a flower roll.

8. All tacos are made in this way. Finally, heat them in the microwave oven for 15-20 seconds, so that the cheese melts slightly and sticks to the Mexican skin.

9. All right, you can eat.