Beef & Potato Salad with Smoky Chipotle

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
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
Preparation
 Active
25 m

 Ready In
1 h 25 m

  1. 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.
  2. 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.
  3. 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.
    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.
    Nutrition information
     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
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