2 clove garlic, chopped
1 tsp salt
3 medium boiling potato, peeled and cut into roughly 1/2-inch pieces
3 Tbsp cider vinegar
1 small red onion, cut into 1/4-inch pieces
3 Tbsp extra virgin olive oil
3 Tbsp finely chopped canned chipotle chili in adobo sauce (see Note)
1 ripe medium avocado, 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.
Ingredient Note: Chipotle chilies 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.
To Make Ahead: Cover and refrigerate the salad for up to 2 days. Stir in the avocado just before serving.
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 245 23%
- Calories from fat 135 8%
- Total Fat 15gm 18%
- Sodium 429mg 16%
- Total Carbohydrates 15gm
- Fiber 4gm
- Protein 13gm
- Cholesterol 24mg 5%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.