"Sandal" corn cakes with toppings (Huaraches)

1. For the green salsa, husk the tomatillos, boil them with the serrano chili for 5 minutes and blend with a little coriander and salt until smooth.

2. Knead the masa harina with the salt and enough lukewarm water to make a soft, non-sticky dough; leave covered for 10 minutes, then divide into 4 equal balls.

3. Mash the cooked black beans with a fork. Flatten each ball slightly, put a spoonful of beans in the middle, close it up, then press between two sheets of plastic into an oval "sandal" about 20 cm long and 5 mm thick.

4. Cook the corn cakes in a dry, hot pan for 2-3 minutes per side, then fry them once more in a little oil so the edges turn crisp.

5. Meanwhile, sear the thinly sliced, salted beef round in a hot pan for 1-2 minutes per side and cut into strips.

6. Spread the corn cakes with green salsa, pile on the meat and serve with crumbled queso fresco (or a mix of feta and ricotta), sour cream, chopped onion and coriander.

Tip: A "huarache" is a Mexican leather sandal – the shape gives the dish its name, so it's fine if yours are long and a bit irregular.