Beef & Potato Salad with Smoky Chipotle

Name: Beef & Potato Salad with Smoky Chipotle
Total time: 1 h 25 min
Ingredients: 12 ounces stew beef (preferably from the chuck), cut into 1-inch cubes; 2 cloves garlic, chopped; 1 teaspoon salt; 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 finely chopped canned chipotle chile in adobo sauce (see Note); 1 ripe medium avocado, cut into 1/4-inch pieces

5 Ratings
5 Reviews

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.)

Rick Bayless

Source: EatingWell Magazine, March/April 2010

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total:

1 hr 25 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

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

Directions

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.

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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.

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

Serving Size: about 3/4 cup

Per Serving:

241 calories; protein 12.8g; carbohydrates 15.4g; dietary fiber 3.6g; sugars 1.2g; fat 14.4g; saturated fat 2.6g; cholesterol 33mg; vitamin a iu 50.8IU; vitamin c 8.4mg; folate 38mcg; calcium 23mg; iron 1.3mg; magnesium 31mg; potassium 453mg; sodium 427.6mg; thiamin 0.1mg.

Exchanges:

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

5 Ratings

5 star values: 3
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

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shagratpunc@aol.com

06/30/2014

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 ingredientsCons: Long cook time

EatingWell Member

06/30/2014

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

EatingWell User

03/15/2010

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

Anne Klein

03/08/2010

This was excellent! I am just mad at myself for not doubling the recipe for more leftovers! It was also very easy to make.

DonnaBCR

03/05/2010

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.

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Beef & Potato Salad with Smoky Chipotle

Gallery

Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (5)

All Reviews for Beef & Potato Salad with Smoky Chipotle