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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.
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2
Bake until golden brown and crispy, about 10 minutes.
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3
For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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4
Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking.
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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.
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6
Remove with a slotted spoon to a large bowl and repeat with the other half.
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7
Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high.
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8
Add the onions and 1/2 teaspoon salt.
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9
Cook, stirring frequently, until golden brown, 6 to 8 minutes.
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10
Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute.
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11
Add the broth and stir with a wooden spoon to loosen any browned bits.
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12
Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes.
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13
Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well.
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14
For the beans: Heat the oil in a medium skillet over medium-high heat and add the chili powder.
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15
Cook until fragrant, about 15 seconds.
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16
Add the black beans and toss to combine.
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17
Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil.
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18
Using a masher, smash the black beans, stirring occasionally to incorporate into the broth, until thick.
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19
Remove from the heat.
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20
For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt.
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21
To assemble the chalupas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them.
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22
Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos.
