Mexican Pambazo with Beef & Beans | Hearty Street Food Classic

Peel and finely chop the onion and garlic. Cut the iceberg lettuce into thin strips. Crumble the feta using your fingers or a fork.

For the classic pambazo sauce, stir 50 g tomato paste in a small bowl with 1 tsp smoked paprika, 1/2 tsp cumin, a pinch of salt, and approx. 60 ml lukewarm water until smooth, creating a velvety, deep red sauce.

Heat 1 tbsp sunflower oil in a large pan. Sauté half of the chopped onions and garlic briefly until translucent. Add the minced beef and fry vigorously until browned and crumbly. Stir in the remaining tomato paste (20 g), 1 tsp smoked paprika, 1/2 tsp cumin, as well as salt and pepper. Remove from the pan and keep warm.