Tacos de tsik (Yucatecan shredded beef tacos)

Cut the flank steak into roughly 2-inch squares.

Put the meat into simmering water and salt the water generously.

As it returns to a simmer, raise the heat slightly and skim off the grayish foam during the first part of cooking.

Add bay leaves, halved peeled garlic cloves and half the chopped red onion.

Cover and simmer about an hour, until completely tender.

Let the meat cool off in the broth so it stays juicier.

Shred the meat along its grain into very thin strands, using the thumb to pull it apart.

Cut the radishes into little matchsticks; prepare cilantro and habanero; squeeze the lime juice.

Rinse the reserved raw red onion and shake off the excess water.

Add the red onion, radishes, cilantro and habanero to the shredded meat with about a third of a cup of lime juice and a sprinkling of salt; work everything together with the fingers.

Mound the beef on hot blue corn tortillas with tongs; top with more cilantro leaves if desired. Serve at room temperature.