Mexican Beef Pambazo | Crispy Street Food Sandwich

Finely chop the onion and garlic cloves. Heat 1 tbsp of sunflower oil in a pan and sauté half of the onion and two-thirds of the garlic. Add the minced beef, season with half of the smoked paprika and cumin each, as well as salt and pepper, and fry for about 8 minutes until crumbly and juicy.

In a small pot, warm the black beans with a little bean liquid and the remaining garlic. Mash with a potato masher into a creamy, thick bean mash and season with a pinch of salt.

For the typical red pambazo marinade, stir the remaining smoked paprika with the rest of the cumin, a pinch of salt, and about 50 ml of warm water into a smooth, intensely red spice sauce.