Mexican Torta Ahogada with Tender Beef | Street Food Hit

Pat the stewing beef dry and season with a little fine salt and ground black pepper. Heat 15 ml of sunflower oil in a braising pot and sear the meat thoroughly on all sides over high heat. Roughly chop one yellow onion and two cloves of garlic and sauté briefly. Sprinkle with half of the cumin and paprika powder.

Pour in 250 ml of beef stock, cover, and gently braise over low heat on the stovetop or in the oven at 160 °C top/bottom heat for about 60 to 75 minutes, until the beef falls apart. Then remove the meat from the braising liquid, shred juicily with two forks (shredded beef), and keep warm.

For the bean puree, rinse and drain the black beans. Heat 15 ml of sunflower oil in a pan and sauté the second diced yellow onion and the remaining garlic. Add the beans, season with a little salt and cumin, and mash with a potato masher into a creamy puree (add 2-3 tbsp of water if needed).