Mexican Cheese Costras with Beef | Crispy Street Tacos

Cut the beef sirloin into thin strips. In a bowl, toss with 1 tbsp of olive oil, the minced garlic, ground cumin, smoked paprika, a pinch of salt, and pepper. Let stand at room temperature for 10-15 minutes.

Heat 1 tbsp of olive oil in a small pan, add the rinsed black beans and 2-3 tablespoons of water. Cook over medium heat for 3-4 minutes, then mash until creamy using a potato masher or fork, and season with a pinch of salt.

For the pico de gallo salsa, finely dice the tomatoes, red onion, and seeded jalapeño pepper. In a small bowl, mix together with the chopped fresh coriander, fresh lime juice, and a pinch of salt.