T’zik is a traditional Mayan salad with shredded meat (often venison) and crunchy vegetables tossed in a bitter orange dressing. Served with fresh made corn chips and a lime-scented chicken broth, it makes a wonderfully light and refreshing soup. Using a good-quality chicken stock will make this dish shine.
- 100 g day-old corn tortillas, cut into strips
- 300 ml vegetable oil
- 1.25 litres homemade chicken stock
- 40 ml lime juice
- 1 avocado, peeled, diced
- 2 limes, cut into wedges
- 300 g cooked shredded chicken
- 3 radishes, cut into fine julienne
- ¼ small red onion, finely chopped
- 2 tbsp coriander leaves, chopped
- 2 tbsp chives, chopped
- 1 habanero chilli, seeds removed, finely chopped
- 60 ml bitter orange juice (see Note)
- salt and black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine all the t’zik ingredients. Season to taste and toss gently to combine. Set aside for the flavours to meld.
Heat the vegetable oil in a large frying pan over medium heat. Cook tortilla strips in batches until crisp and slightly golden. Drain on paper towel and season lightly with salt.
Bring the stock to a boil, add the lime juice and remove from the heat. Season to taste.
Arrange the t’zik in the centre of a soup bowl and ladle the broth around. Garnish with tortilla chips and avocado. Serve immediately with lime wedges on the side.
• Bitter orange is also known as sour orange or Seville orange. To substitute, combine 2 parts lime juice and 1 part each orange juice and grapefruit juice.