Tacos de Dzik
A spicy Yucatanean shredded beef dish with habaneros, radishes, orange juice and limes. It is sweet, spicy, tangy and delicious and a pressure cooker helps to bring it together in about an hour.
Servings: 6
Equipment
- Pressure Cooker
Ingredients
The Shredded Beef...
- 3 pounds of chuck roast, brisket or venison shoulder
- 1 large yellow onion, quartered
- 5 cloves of garlic, minced
- sea salt, black pepper and dried thyme
The Salsa...
- 1 cup of tomatoes, finely minced
- 1/2 of a small red onion, finely diced
- 1/4 cup of fresh cilantro, finely chopped
- 2-3 radishes, very finely minced
- 1 small habanero chili, very finely minced
- 1/3 cup of orange juice
- 2 tablespoons of fresh lime juice
- salt and black pepper
The Garnishes...
- pickled red onions
- fresh cilantro
- queso fresco, crumbled
- lime wedges
Instructions
- Slice the roast into 2 inch cubes and generously season with sea salt, black pepper and dried Italian herbs
- Place the seasoned beef into an instapot or pressure cooker along with the onion and garlic
- Pressure cook on high for 15-20 minutes per pound (50 minutes is suggested for a 3 pound roast)
- While the beef is cooking, combine 1/2 of a finely diced small red onion, 1/4 cup of finely chopped fresh cilantro, 1 cup of finely minced tomatoes, 2-3 very finely diced radishes, 1 small very finely minced habanero chili and a big pinch of salt and black pepper in a small bowl.
- Once the beef is done cooking, shred it in a large bowl and add the salsa along with 1/3 cup of orange juice and 2 tablespoons of lime juice. Mix until evenly distributed.
- Serve in warm corn tortillas garnished with pickled red onions, fresh cilantro, crumbled queso fresco and lime wedges