60.8 F
Mérida
Tuesday, January 18, 2022
###

How to make Yucatan’s Dzik Tacos with an Instant Pot

Here's how to make Yucatan's famous beef taco, even if a sour orange isn't within reach

Latest headlines

Omicron strain now dominant in Yucatán

The Omicron variant of COVID-19 now appears to be the most common form of the virus in Yucatán.

Exploring Tazumal and Casa Blanca in Western El Salvador

Though part of the Mayan world, archaeological sites in El Salvador have largely remained unvisited by all but the most avid adventurers. But this tiny country boasts several interesting sites full of unique features and blends of cultural traditions. 

Mérida slated to build nearly 100 new highrise towers

Housing and business developments in Mérida have historically been fairly “close to the ground,” but that seems to be changing.

Yucatán’s COVID hospitalizations begin to creep up

Over 3,000 new coronavirus infections were reported this week in Yucatán. On Sunday alone, 652 new cases were detected, and that's likely...
Yucatán Magazine
Sign up to get our top headlines delivered to your inbox twice a week.
Rick Bayless makes Yucatan tacos with his Instant Pot. Photo: Courtesy

TV chef Rick Bayless, whose love for Yucatan is well documented, recently posted a video that combines a current pressure-cooker craze with a traditional Yucatecan taco filling.

Tacos de Dzik is basically a shredded beef salad on a tortilla. It begins with two heavily salted skirt steaks that he browns in a non-stick frying pan. He likes the way skirt steak shreds for the salad. He then wraps them in a banana leaf and steams them on a rack with onion, garlic and water. Normally it would take 90 minutes of steaming for the beef to be tender, but in the Instant Pot, it’s more like 20 minutes.

Then he makes the a Xnipec Salsa, beginning with unseeded, unpeeled tomatoes, cut into small pieces. Red onion, chopped and rinsed, chopped radish, chopped cilantro (retaining the stems) and finely minced habanero. Cut out the seed pod and veins if you want to make the habanero less hot. Chef Bayless keeps the mixture hot, however.

In Yucatan, sour orange would be added to the mix. But since he’s broadcasting from Chicago, he uses regular orange juice mixed with lime juice, which is his best attempt at matching the sour orange’s flavor.

In his video, he shows his technique for shredding the beef. You could also use chuck, or any other strongly flavored beef to stand up to the habanero.

“Delicious, unusual flavor, spicy and I think a very satisfying cool taco filling,” is how Bayless describes Tacos de Dzik.

Here’s the recipe:

Ingredients

  • 1pound beef skirt steak
  • 2tablespoons vegetable oil
  • 1small (4-ounce) white onion, roughly chopped
  • 2 garlic cloves, peeled and roughly chopped
  • Salt
  • A 12-inch-piece banana leaf, defrosted if frozen (optional)
  • 16 to 18 corn tortillas

For the salsa:

  • 1/2 small (2-ounce) red onion, minced
  • 5 tablespoons fresh sour orange juice OR 3 tablespoons fresh lime juice plus 2 tablespoons fresh orange juice
  • 1 medium (8-ounce) red ripe tomato, chopped into 1/4-inch pieces
  • 3 radishes, chopped into small pieces
  • 1/2 to 1 fresh habanero chile (depending on your preference for heat), seed pod removed, flesh chopped finely
  • 6 large sprigs cilantro, chopped (stems and all)

Instructions

Although this recipe is written for the Instant Pot-style pressure cooker, it can be made by setting up a collapsible steamer in a 4-quart pot. Add the aromatics to 1 inch of water underneath the steamer and steam the meat for an hour or so, until tender. Check the water often; dribble in more if it gets low.

1. The shredded beef. Dry the meat on paper towels and generously season with salt. In a medium-size (8- to 9-inch) heavy skillet set over medium, heat the oil. When very hot, add the meat and brown it thoroughly on all sides, about 10 minutes.

Set up the Instant Pot with about a half inch of water in the bottom and set the steamer rack in place. Add the onion, garlic and 1 teaspoon salt. Loosely wrap the browned meat in the banana leaf (if you have it), place on the steamer rack, secure the lid and set to pressure cook for a 20 minute cycle. Release the steam from the Instant Pot, remove the meat and cool until handleable. Unwrap if shrouded in banana leaf, then use forks or fingers to shred into thin strands. You will have 2 1/2 to 3 cups of meat.

2. Making the Xnipec. Scoop the red onion into a strainer, rinse under cold water, then shake off the excess. Transfer to a large bowl along with the tomatoes, radishes, habanero and cilantro. Add the citrus juice and stir to combine.

3. Finishing the filling. Stir the beef into the xnipec salsa mixture. Taste and season with salt, usually a scant teaspoon.

4. Serving the dzik. Scoop filling on warm tortillas to make soft tacos. If you’d like, garnish with whole leaves of cilantro.

Source: RickBayless.com

- Advertisement -

Subscribe Now!

More articles

Yucatán wakes up to a cold and windy ‘Mukul’

Mark Callum, a Mérida resident originally from England, helped this Chevy's owner move a huge branch behind the Paseo de Montejo...

Mérida Fest to go forward despite COVID-19 surge

The Ayuntamiento has confirmed that in-person events scheduled for Mérida Fest 2022 will continue as planned.

Building in Yucatán to get even more expensive in 2022

Over the past several years, construction costs in Yucatán have risen sharply and all signs point to even higher prices in 2022..

Yucatán’s top 8 street junk food favorites

Walking through virtually any city or town in Yucatán a wide range of food vendors can be seen peddling goodies out of push carts, mobile stands, food trucks, and just about every other configuration you can think of.

Mexico prepares to begin human trials of its Patria COVID-19 vaccine

Federal health authorities are calling on adult volunteers to take part in human trials for Mexico's Patria COVID-19 vaccine. 

Yucatán back to tougher restrictions as COVID continues to skyrocket

Yucatán state health department numbers show a dramatic change in coronavirus data. Yucatán recorded 459 new coronavirus...

The new Mayan Train director says the project is 7 months behind schedule

Javier May Rodríguez, the Mayan Train’s recently appointed director, says the rail project is seven months behind schedule.

Citigroup to sell off Banamex, owner of historic Casa de Montejo 

Multinational investment bank Citigroup has announced that it will sell off Banamex.

Carlos de la Barrera — international experience and local expertise

Architect Carlos de la Barrera is well known in Mérida for projects that blur the line between interior and exterior and challenge established ways of doing things locally. 

Yucatan governor predicts an end to the ‘green’ light

By Thursday, Yucatán's easy-going restrictions under the "green" light will be no more, Gov. Mauricio Vila Dosal predicts.