Tsi’ik is a traditional Yucatec Mayan shredded meat-and-vegetable salad. Chef Kenan Anderson of Provecho in Bozeman says that while it is typically made with red deer venison popular in the Yucatan, it is a great way to use up leftover roasted or smoked meat and works with beef, pork, chicken, bison, venison, and more. There’s even a version in Quintana Roo made with lobster!
SERVES 2
1 cup braised meat, shredded
¼ cup thinly sliced or julienned radishes
½ cup shredded cabbage (red or green)
2 tablespoons red onion, thinly sliced
1 tablespoon finely chopped chives
1 tablespoon minced mint
¼ cup chopped cilantro
½ teaspoon Mexican oregano
Squeeze of lime juice
Squeeze of orange juice
Drizzle of extra virgin olive oil*
Salt to taste
Corn tortillas
Avocado for garnish
Mix together the braised meat, radish, cabbage, onion, chives, mint, cilantro, and oregano. Let stand for up to an hour. Right before serving add just enough citrus to make it bright and fresh. Add olive oil then salt to balance the acidity.
Serve with warm tortillas and sliced avocado for a light lunch.
*If using a leaner meat, like venison, be generous with the olive oil. A fatty cut of pork may not need any.
Mother-daughter duo Brie Schaeffer Thompson and Michelle Schaeffer, co-founders of OLIVELLE in Bozeman, sponsored our summer recipe photo shoot and curated tableware and settings that allow the food to shine.
Inventory may vary. Please check with Olivelle for current selections.
