Mexican Pirata Tacos | Juicy and Cheesy Street Food

Cut the beef sirloin into thin, bite-sized strips. In a bowl, toss with 1 tablespoon of olive oil, half a teaspoon of ground cumin, the smoked paprika, a pinch of salt and freshly ground black pepper, and the freshly squeezed juice of half a lime. Let it sit for 10 minutes.

Finely chop the onion and garlic. Heat 1 tablespoon of olive oil in a pan, sauté half of the onion until soft, then add the minced garlic and the remaining cumin. Pour in the rinsed black beans along with a splash of water, season with salt and pepper, then mash until creamy using a fork or potato masher, and cook for 4-5 minutes into a thick bean puree.

Heat a large pan until very hot with the remaining 1 tablespoon of olive oil. Sear the spiced beef strips over high heat, stirring quickly, for 2-3 minutes so they get a nice browned crust on the outside while staying juicy and tender inside. Transfer to a plate to rest.