Mexican Huaraches con Bistec | Crispy & Hearty

Finely chop half of the onion and the garlic. Heat 1 tbsp sunflower oil in a pan and sauté the onion and garlic until translucent. Rinse the black beans, add them to the pan, season with ground cumin and 1 pinch of salt, and mash into a smooth purée using a potato masher. Keep warm.

Cut the beef fillet against the grain into thin strips. Sear over high heat in a very hot pan with 1 tbsp sunflower oil for 2 minutes, season with salt and pepper, and remove immediately from the pan so the meat stays juicy.

Knead the fine cornmeal with approx. 240 ml lukewarm water and 1 pinch of salt in a bowl to form a smooth, non-sticky dough. Divide into 4 portions and shape each into oval, sole-shaped flatbreads (approx. 1 cm thick).