Beef & Potato Salad with Smoky Chipotle (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Beef & Potato Salad with Smoky Chipotle

http://www.eatingwell.com/recipes/chipotle_beef_potato_salad.html

From EatingWell:  March/April 2010

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.)

6 servings, about 3/4 cup each | Active Time: 25 minutes | Total Time: 1 hour 25 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 245 Calories; 15 g Fat; 3 g Sat; 10 g Mono; 24 mg Cholesterol; 15 g Carbohydrates; 13 g Protein; 4 g Fiber; 429 mg Sodium; 458 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 lean meat, 2 fat

Tips & Notes