Mexican cheesy mulitas with beef | Crispy street food

Cut the beef sirloin into small, approx. 1 cm cubes or thin strips. Mix with 1 tbsp olive oil, half of the crushed garlic, smoked paprika, half of the ground cumin, 1 tsp salt, pepper, and the freshly squeezed juice of 1 lime. Let sit for 10 minutes.

Heat a heavy-bottomed pan over high heat. Add the marinated beef and sear quickly for 3–4 minutes until golden brown and juicy. Transfer to a bowl and keep warm.

In the same pan, heat 1 tbsp olive oil, add the remaining crushed garlic and the black beans along with their liquid. Season with the remaining ground cumin, salt, and pepper. Mash into a rustic puree using a fork or potato masher, then cook for 2–3 minutes until you get a thick paste.