Mexican Sinaloan Chorreadas with Beef | Crispy Cheesy Corn Flatbreads

Slice the red onion very thinly into half-moons or strips. Squeeze the juice of half a lime over it, sprinkle with a pinch of salt, toss well, and let sit for 10-15 minutes until nicely softened and vibrant pink in color.

Cut the beef sirloin into bite-sized thin strips or cubes. In a bowl, toss with 1 tablespoon of olive oil, half of the salt, ground black pepper, ground cumin, and smoked paprika.

Heat 1 tablespoon of olive oil in a pan, add the finely minced garlic, and after 30 seconds, add the drained black beans. Mash into a rustic purée with a potato masher or a fork, stir for 2-3 minutes, season with salt, and keep warm.