Dzik (Yucatecan Style Salpicón De Res)

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

• Ready In: 2 hrs 20 mins
• Serves: 2-4
• Yields: 3 cups

Ingredients

• 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

Directions

1. 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.
2. 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.