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 (6 servings)
12 ounces stew beef (preferably from the chuck), cut into
2 cloves garlic, chopped
1 teaspoon salt
3 medium boiling potatoes, peeled and cut into roughly
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
1 h 25 m
- 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
Make Ahead Tip: Cover and refrigerate the salad for up to 2 days. Stir in the
avocado just before serving.
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.
Serving size: about 3/4 cup
Per serving: 241 calories; 14 g fat(3 g sat); 4 g fiber; 15 g
carbohydrates; 13 g protein; 38 mcg folate; 33 mg cholesterol; 1 g
sugars; 0 g added sugars; 51 IU vitamin A; 8 mg vitamin C; 23 mg
calcium; 1 mg iron; 428 mg sodium; 453 mg potassium
Nutrition Bonus: Zinc (21% daily value)
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 1/2 lean meat, 2 fat