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Beef & Potato Salad With Smoky Chipotle

Beef & Potato Salad With Smoky Chipotle
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WebMD Recipe from

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.)

Prep: 25 | Total Time: 85
  • 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
  • 1 medium
    avocado, ripe, cut into 1/4-inch pieces
  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.
Nutritional Information

Makes: 6 servings
Serving Size: 3/4 cup
  • Calories245
  • Fat15 g
    • Saturated fat3 g
  • Cholesterol24 mg
  • Carbohydrates15 g
    • Dietary fiber4 g
  • Protein13 g
  • Sodium429 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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