Mexican Beef Salbutes | Crispy Street Food

Thinly slice the red onion into half-moons, place in a small bowl, drizzle with the freshly squeezed juice of half a lime, sprinkle with a pinch of salt, and let sit for 10-15 minutes to soften and turn bright pink.

Cut the beef sirloin into thin, bite-sized strips. Sprinkle with the smoked paprika, half of the cumin, salt, and freshly ground black pepper, then toss with 1 tablespoon of olive oil.

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the finely minced fresh garlic and the rinsed, drained black beans. Sprinkle with the remaining ground cumin, season with salt and pepper, then mash the beans with a fork or potato masher for 3-4 minutes until creamy while they gently toast.