Beef and Potato Salad with Smoky Chipotle

  • Active Time 25m
  • Total Time 1h 25m

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.

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 Tip)
  • 1 ripe medium avocado, cut into 1/4-inch pieces

directions

Bring 1 quart water to a boil in a medium saucepan. Add the 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 the 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.

Tip: &lt;br&gt;Ingredient Note: Chipotle chilies in adobo sauce are smoked jalape&amp;#241;os packed in a spicy, flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they&amp;#8217;ll keep at least 2 weeks in the refrigerator or 6 months in the freezer.<br><br>Make Ahead: Cover and refrigerate the salad for up to 2 days. Stir in the avocado just before serving.<br><br>Recipe from <i>Fiesta at Rick’s</i> by Rick Bayless; W.W. Norton and Company, July 2010.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10252

nutrition information per serving

245 calories; 15g total fat; 3g total saturated fat; 24mg cholesterol; 429mg sodium; 15g carbohydrates; 4g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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