Mexican pambazo with beef | Spicy street sandwich

Finely chop the onion and garlic. In a pan, sauté half of the onion in 1 tablespoon of sunflower oil, add the minced beef, season with salt and pepper, sprinkle with half of the ground cumin and half of the smoked paprika, then fry for 8-10 minutes until juicy and golden brown.

Heat the black beans with their liquid and the remaining crushed garlic in another small saucepan, coarsely mash with a fork or potato masher, and season lightly with salt to get a thick, creamy bean purée.

For the paprika sauce, mix the remaining smoked paprika, a pinch of salt, the remaining ground cumin, and 3-4 tablespoons of warm water in a small bowl until a smooth, bright red emulsion is formed.