Tacos de dzik (Yucatan shredded beef salad tacos)
Mexican cuisine › Yucatecan · Rick Bayless · ♥ 848 likes · 17.5K views · 9 min video
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Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- boiling water
- ½ whole red onion
- 2 cloves garlic
- 2 whole bay leaves
- marjoram
- thyme
Put the beef into boiling water with half a red onion, garlic, bay leaves, marjoram, thyme and 1 teaspoon salt.
- 1 tsp salt
Partially cover and simmer gently 1 to 1 1/2 hours until very tender and easy to shred.
- red onion
- tomato
- radishes
- cilantro
Chop the habanero, red onion, tomato, radishes and cilantro into small pieces.
- 1–2 whole habanero chilies
Shred the beef as finely as possible; finer shreds distribute better through the salad.
- 1½ tsp salt
- ⅓ cup lime juice
- 1 whole avocado
Combine the beef and chopped vegetables, add 1 1/2 teaspoons salt and a generous 1/3 cup fresh lime juice, and mix. Serve at cool room temperature.
Dressing the beef salad
- 2 whole tortillas
- little gem lettuces
Lay warm corn tortillas and little gem lettuce cups on a platter and fill with the beef salad.