Mexican beef tlayuda | Crispy Oaxacan street food

Slice the beef sirloin into thin strips. In a bowl, toss with 15 ml of olive oil, smoked paprika, half of the ground cumin, a pinch of salt, and ground black pepper. Let it marinate for 10 minutes at room temperature.

Heat a skillet over high heat. Add the seasoned beef strips and sear for 2-3 minutes until golden brown and juicy. Remove the meat to a plate.

Add the drained black beans to the skillet along with the finely minced garlic, remaining ground cumin, a pinch of salt, and 15 ml of olive oil. Warm over medium heat for 2-3 minutes, then mash with a fork or potato masher into a creamy, rustic bean purée.