View cart background image
0
items
Free Shipping Over $49
Get Timely and Delicious Recipe Updates
 

Beef & Potato Salad with Smoky Chipotle

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 0  
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  1 Hour 25 Minutes
  6 servings, about 3/4 cup each
In central Mexico, this salad is a standard—served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla chips. (Recipe from Fiesta at Rick’s by Rick Bayless; W.W. Norton and Company, July 2010.)

Make Ahead Tip: Cover and refrigerate the salad for up to 2 days. Stir in the avocado just before serving.
RECIPE INGREDIENTS
12 ounces  stew beef (preferably from the chuck), cut into 1-inch cubes
2 cloves  garlic, chopped
1 teaspoon  salt
3   medium boiling potatoes, peeled and cut into roughly 1/2-inch pieces
3 tablespoons  cider vinegar
1   small red onion, cut into 1/4-inch pieces
3 tablespoons  extra-virgin olive oil
2-3 tablespoons  finely chopped canned chipotle chile in adobo sauce (see Note)
1   ripe medium avocado, cut into 1/4-inch pieces

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a spicy, flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer.
Beef & Potato Salad with Smoky Chipotle Recipe at Cooking.com
DIRECTIONS
Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon; let cool.


Add potatoes to the meat broth (if there isn’t enough to cover them, add water) and simmer over medium heat until tender, 13 to 15 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.


Coarsely shred the beef and stir it into the potatoes, along with onion, oil and chipotle to taste. Let cool to room temperature. Stir in avocado just before serving.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Beef & Potato Dinners
 Meaty Potato Salads: Potato Sides & Meals
Nutrition Facts per Serving
Yield:   6 servings, about 3/4 cup each
Calories: 245
Fat. Total: 15g
Protein: 13g
Carbohydrates, Total: 15g
Fat, Saturated: 3g
Fiber: 4g
Cholesterol: 24mg
Sodium: 429mg
% Cal. from Fat: 55%
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.