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. (Recipe from Fiesta at Rick's by Rick Bayless; W.W. Norton and Company, July 2010.)
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.
1 starch, 1 1/2 lean meat, 2 fat