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.) Source: EatingWell Magazine, March/April 2010

Rick Bayless
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Ingredients

Directions

  • 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.

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  • 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 serving.

Tips

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 Facts

241 calories; 14.4 g total fat; 2.6 g saturated fat; 33 mg cholesterol; 428 mg sodium. 453 mg potassium; 15.4 g carbohydrates; 3.6 g fiber; 1 g sugar; 12.8 g protein; 51 IU vitamin a iu; 8 mg vitamin c; 38 mcg folate; 23 mg calcium; 1 mg iron; 31 mg magnesium;

Reviews (11)

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11 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/20/2014
Even better the next day...Perfect work lunch I found this on Eating Well's list of low cost recipes and though I would give it a try. It's a delicious filling lunch at 245 calories per serving. I think it's better the next day as the vinegar has time to mellow a little. A little cilantro also adds some brightness. Delicious! Pros: Delicious and filling great work lunch Cons: Long inactive prep time Read More
Rating: 4 stars
07/01/2014
Very yummy! I have to admit I was a bit skeptical about this one as I was cooking it.. I kept tasting it and was worried about the beef being so bland when I first pulled it out of the water. But once everything was added it wasn't bland at all!! I took the advice from previous comments and added more chipotle and definitely squeezed some lime in. I used red potatoes because that's what I had (and prefer) and red wine vinegar instead of cider. I put the potatoes in with the beef directly after cooking instead of separate bowls because I thought that was tedious and then mixed the vinegar in with everything. I also spooned the mixture onto a flax seed tortilla with some melted reduced fat shredded cheese and then topped it all with chopped cilantro. SO GOOD! And my roommate is a vegetarian so all the leftovers are for ME! Yay! Pros: One pot meal staple ingredients Cons: Long cook time Read More
Rating: 4 stars
10/01/2013
I chose this recipe because nutritionally it met everything I was looking for and it sounded tasty. I boiled my potatoes just slightly too long and next time I'll cut back on the cooking time to ensure they don't get too soft. The flavor is pretty decent. I think that fresh squeezed lime juice / salt & pepper is a must. I will definitely make this again. Read More
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Rating: 4 stars
04/15/2013
I sauteed the onion with a green and yellow pepper kind of like fajitas. Tore up bits of tortilla. Then I squeezed lime over the meat and added salt and pepper. Also doubled the chipotle. Read More
Rating: 4 stars
04/25/2012
A good start... I liked the ideas in this dish but I switched this up by using chicken instead of beef and sweet potatoes instead of regular potatoes. I boiled and shredded the chicken which took about 1/2 the time as the beef. Used about 4-5 tbsp of the chipotle instead of 3. Served it with shredded romaine and corn tortillas - it was a hit! Read More
Rating: 5 stars
10/30/2011
This was great served warm in corn tortillas - with a squeeze of lime some fresh cilantro and red bell peppers. I also skipped the olive oil on accident but it turned out great anyway. Read More
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Rating: 5 stars
10/30/2011
This was delicious and even better the next day--worth doubling the recipe. I served with corn tortillas chopped romaine sliced radishes and chipotle salsa. Would also be great as a burrito. Read More
Rating: 5 stars
10/30/2011
This was excellent! I am just mad at myself for not doubling the recipe for more leftovers! It was also very easy to make. Read More
Rating: 5 stars
10/30/2011
Easy and delicious. Our local grocery store makes home made flour tortillas which were still warm when we folded this mixture into them with a dollop of low fat sour cream. YUMMMMM Read More
Rating: 5 stars
10/30/2011
I thought this was just okay. It had the smokiness of the chipotles but it was just missing some zing....even with lo-fat sour cream and salsa it was just lacking something.....any ideas? Read More
Rating: 5 stars
10/29/2011
Lime is definitely the answer to bring this dish to life. Anonymous Read More