Dzik Yucatecan Style Salpicón De Res Recipes

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DZIK (YUCATECAN STYLE SALPICóN DE RES)



Dzik (Yucatecan Style Salpicón De Res) image

This is incredibly delicious and very authentic. Serve on a lettuce leaf or warm corn tortilla. I have eaten this many times in Merida and when I watched Rick Bayless make this on PBS today I had to share it with all of you! Recipe from Season 5 of Mexico--One Plate at a Time Yucatecan Style salpicón de res

Provided by davinandkennard

Categories     Lunch/Snacks

Time 2h20m

Yield 3 cups, 2-4 serving(s)

Number Of Ingredients 14

1 lb flank steaks or 1 lb beef brisket, well trimmed and cut into 2-inch squares
1 garlic clove, peeled and quartered
2 bay leaves
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 small red onion, diced (divided use)
salt
4 large radishes, julienned
1 -2 fresh habanero pepper, stemmed, seeded and finely chopped
1 small tomatoes, cut into 1/4 -inch pieces
2 tablespoons chopped fresh cilantro
6 tablespoons sour orange or 6 tablespoons lime juice
6 leaves romaine lettuce
1 ripe avocado, sliced

Steps:

  • The Meat: bring 3 cups water to a boil in a medium saucepan, add the squares of meat and skim off any grayish foam that rises to the top during the first few minutes of boiling. Add the garlic, bay leaves, herbs, a generous ½ teaspoon salt and half of the onion. Simmer over medium to medium-low heat for an hour or so, until the meat is tender. If there is time, let cool in the broth. Drain and discard all but the meat; then shred the meat into thin strands.
  • The dzik. Combine the cooked meat, the remaining half of the onion, the radishes, chile, tomato and cilantro, and toss with the sour orange or lime juice and generous 1 teaspoon salt. Line a platter with 4 of the romaine leaves; slice the remaining 2 to make a bed in the center. Scoop the dzik into a mound over the sliced lettuce. Decorate with slices of avocado.

Nutrition Facts : Calories 576.2, Fat 33.9, SaturatedFat 10, Cholesterol 93, Sodium 144.2, Carbohydrate 17.8, Fiber 8.9, Sugar 5.2, Protein 51.8

SALPICóN DE MARISCO



Salpicón de marisco image

Transform this seafood starter with the help of a sprinkle of smoked paprika at the end. It's a great get-ahead dish that can be prepared the day before

Provided by Milli Taylor

Categories     Lunch, Starter

Time 40m

Yield Serves 4 as a starter

Number Of Ingredients 14

750g mussels in their shells
50ml sherry
1 garlic clove, sliced
1 bay leaf
½ red onion, finely chopped
½ green pepper and ½ red pepper, both cut into 1cm chunks
½ cucumber or 2 small Lebanese cucumbers, halved lengthways, deseeded and cut into 1cm chunks
3 tomatoes, quartered, deseeded and chopped
300g cooked king prawns, shelled and deveined
2 tbsp flat-leaf parsley, chopped
sweet smoked paprika, for sprinkling
150ml extra virgin olive oil
50ml sherry vinegar
½ tsp sugar

Steps:

  • Wash the mussels in a colander to remove any grit. Remove any stringy beards from the shells and check for any that are slightly open - give these a tap on a work surface, and discard if they remain open.
  • Tip the mussels into a large pan, then add the sherry, garlic and bay. Cover with a lid and steam over a medium-high heat for 3-4 mins, or until the mussels open. Drain and discard any unopened mussels. Remove and discard the shells. Set aside and leave to cool.
  • Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.Tip the onions, peppers, cucumber and tomatoes into a bowl, then stir in the prawns, mussels and parsley.
  • Shake all the dressing ingredients in a sealed jar with some seasoning. Alternatively, whisk together in a small bowl. Pour over the salad, then gently stir to coat. Cover and chill for at least 2 hrs or overnight.
  • Bring the salad out of the fridge 30 mins before serving. Spoon onto a serving plate and sprinkle with a pinch of paprika, remembering that a little goes a long way.

Nutrition Facts : Calories 487 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 1.8 milligram of sodium

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