Through the whole Yucatecan peninsula, you’ll find some version of dzik (also called salpicón), usually quite plain with the flavors of fresh vegetables and shredded beef; in decades past it incorporated shredded, pit-cooked venison. I’ve called for cooking the meat using a stovetop “recreation” of the pit-cooking (save the delicious steaming juices for rice or soup); if you have leftover roast beef (or other meat), use it here. Think of dzik as a “salad” perfect for topping tostadas, or as a light, jazzy taco filling.
Makes 4 cups of filling
- 1 pound beef skirt steak
- 2 tablespoons vegetable oil
- 1/2 small white onion, roughly chopped
- 2 garlic cloves, peeled and roughly chopped
- Salt, a scant 2 teaspoons
- 1/2 small red onion
- 3 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 2 to 3 medium-size ripe plum tomatoes
- 3 radishes
- 2 tablespoons chopped fresh cilantro
- 1 to 2 teaspoons Frontera Habanero Hot Sauce
- Lettuce leaves, for serving
- Frontera Tortilla Chips, for serving
- Pat the steak dry with paper towels. In a medium-size (8- to 9-inch) heavy skillet over medium, heat the vegetable oil. When very hot, add the meat and brown it thoroughly on all sides, 10 to 15 minutes.
- Set up a steamer with about 1 inch of water in the bottom of a pot. Add the white onion, garlic and 1 teaspoon of the salt to the water, then set the steamer in place. Place the steak in the steamer, cover tightly and steam over medium-low until fork-tender, about 1 hour. Check the water often; dribble in more if it gets low. Cool meat, then shred into thin strands. You will have 2 1/2 to 3 cups of meat.
- Very finely mince the red onion, scoop it into a strainer and rinse under cold water; shake off as much water as possible. Transfer to a large bowl and stir in lime and orange juices. Finely chop tomatoes and radishes and add to onion mixture. Stir in cilantro, hot sauce and shredded beef. Taste and season with salt, usually about a scant teaspoon. Cover and let stand at room temperature until serving time, but preferably no more than about an hour.
- Line a decorative platter with lettuce leaves, toss the dzik with its dressing, then dollop a scant tablespoon onto each tortilla chip. Arrange chips on the lettuce-lined platter and serve immediately.