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. Bake until golden brown and crispy, about 10 minutes.
2. For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking. 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. Remove with a slotted spoon to a large bowl and repeat with the other half.
3. Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high. Add the onions and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown, 6 to 8 minutes. Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute. Add the broth and stir with a wooden spoon to loosen any browned bits. Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes. Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well.
4. For the beans: Heat the oil in a medium skillet over medium-high heat and add the chili powder. Cook until fragrant, about 15 seconds. Add the black beans and toss to combine. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil. Using a masher, smash the black beans, stirring occasionally to incorporate into the broth, until thick. Remove from the heat.
5. For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt.
6. To assemble the chalupas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them. Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos.