Dzik

[_kosh_]

Dzik


This is an INCREDIBLY good appetizer (could be a light entrée) from the Yucatan penninsula of Mexico. It's shredded flank steak tossed with diced radishes, onion, habaneroa (use serranos or jalapenos, if you like), cilantro, and lime juice. Then, you simply serve it chilled or room temperature as lettuce wraps or as tacos (with some julienned lettuce), and enjoy!
It's very colorful and has lots of texture and eye-appeal, as well, which is a perk!

I'd recommend doubling the recipe to ensure you have left-overs... trust me, you'll want them!
I'd also recommend doing this across two days (to give the meat time to cool completely before you shred it). Make preparation very easy; just pop the meat in to cook while you're making dinner for tonight, then whack it in the fridge to cool overnight and shred it tomorrow!
(You can click the pictures for larger versions.)

Dzik (Yucatecan Style salpicón de res)
Makes 3 cups, serving 4 as an appetizer, 2 or 3 as a light main course


Ingredients

1 pound flank steak or brisket , well trimmed and cut into 2-inch squares
1 clove garlic, peeled and quartered
2 bay leaves
¼ teaspoon EACH dried marjoram and thyme
1 small red onion, diced (divided use)
Salt
4 large radishes, julienned or chopped into small pieces
1 to 2 fresh habanero chiles, stemmed, seeded and finely chopped
1 small tomato, cut into ¼ -inch pieces
2 tablespoons chopped fresh cilantro
6 tablespoons sour orange or lime juice
6 leaves romaine lettuce
1 ripe avocado, sliced

Directions
The Meat:

1. bring 3 cups water to a boil in a medium saucepan, add the squares of meat and skim off any grayish foam that rises to the top during the first few minutes of boiling. Add the garlic, bay leaves, herbs, a generous ½ teaspoon salt and half of the onion.
2. Simmer over medium to medium-low heat for an hour or so, until the meat is tender.
3. If there is time, let cool in the broth. Drain and discard all but the meat; then shred the meat into thin strands.

The dzik

1. Combine the cooked meat, the remaining half of the onion, the radishes, chile, tomato and cilantro, and toss with the sour orange or lime juice and generous 1 teaspoon salt.
2. Line a platter with 4 of the romaine leaves; slice the remaining 2 to make a bed in the center. Scoop the dzik into a mound over the sliced lettuce. Decorate with slices of avocado.

Serve:

1. Serve with lettuce leaves to make wraps, or with tortillas to make tacos (julienne some lettuce to top tacos with).

I made this for dinner tonight, and it's already a "keeper"
I've got left-overs for lunch tomorrow.