Steak and Black Bean Chalupas

Ingredients

• 8 corn tortillas
• 1 tablespoon vegetable oil
• 5 tablespoons plus 1 teaspoon vegetable oil
• Kosher salt
• 1 pound cube steak
• thinly sliced into 3- to 4-inch strips
• 1/4-inch thick
• Kosher salt and freshly ground black pepper
• 4 tablespoons vegetable oil
• 1 medium onion
• thinly sliced (about 2 cups)
• 1 clove garlic
• finely minced
• 1/2 teaspoon dried oregano
• crushed
• 1/2 cup beef broth
• 1/2 teaspoon finely grated lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon vegetable oil
• 1 teaspoon chili powder
• One 15-ounce can black beans
• rinsed and drained
• 1/2 cup beef broth
• Kosher salt and freshly ground black pepper
• 2 firm ripe mangoes
• peeled
• seeded and cut into small dice
• 1/2 teaspoon finely grated lime zest
• 2 tablespoons fresh lime juice
• 1/8 teaspoon chili powder
• Kosher salt
• 2 tablespoons roughly chopped pickled jalapenos
• for garnish
• Lime wedges
• for serving

Instructions

1. For the tortillas: Preheat the oven to 375 degrees F. Lay the tortillas on a baking sheet, brush both sides with the oil and sprinkle with salt.
2. Bake until golden brown and crispy, about 10 minutes.
3. For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking.
5. Add half of the strips and cook, tossing until the strips are browned on all sides, but not completely cooked through, 1 to 2 minutes.
6. Remove with a slotted spoon to a large bowl and repeat with the other half.
7. Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high.
8. Add the onions and 1/2 teaspoon salt.
9. Cook, stirring frequently, until golden brown, 6 to 8 minutes.
10. Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute.
11. Add the broth and stir with a wooden spoon to loosen any browned bits.
12. Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes.
13. Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well.
14. For the beans: Heat the oil in a medium skillet over medium-high heat and add the chili powder.
15. Cook until fragrant, about 15 seconds.
16. Add the black beans and toss to combine.
17. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil.
18. Using a masher, smash the black beans, stirring occasionally to incorporate into the broth, until thick.
19. Remove from the heat.
20. For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt.
21. To assemble the chalupas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them.
22. Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos.