Steak and Black Bean Tostadas | Dinner | Umami

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
• 2 firm ripe mangoes, peeled, seeded and cut into small dice
• 1/8 teaspoon chili powder
• 2 tablespoons roughly chopped pickled jalapenos, for garnish
• Lime wedges, for serving