Mexican beef chalupas | Crispy street food bites

Finely chop the onion and garlic. Heat a little pork lard in a large frying pan, add the onion, and sauté for 3-4 minutes until translucent. Add the garlic and fry for another 1 minute until fragrant.

Add the minced beef to the pan, break it into smaller pieces with a wooden spoon, and brown over higher heat until nicely colored. Season with ground cumin, smoked paprika, salt, and freshly ground black pepper.

Pour in the tomato passata, mix thoroughly, and simmer over medium heat for 12-15 minutes into a thick, juicy beef ragout (picadillo), so that the meat absorbs every drop of flavor.