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.)
- 12 ounces stew beef, preferably from the chuck; cut into 1-inch cubes
- 2 cloves garlic, chopped
- 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 chipotle chile in adobo sauce, finely chopped canned
- 1 teaspoon salt
- 1 medium avocado, ripe, cut into 1/4-inch pieces
- Step 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.
- Step 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.
- Step 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.
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