A recipe from Rick Bayless for Beef and Potato Salad with Smoky Chipotle. Before I get into how delicious this recipe is, and how amazingly easy it was to prepare - I have to ask, Rick Bayless will you marry me? Seriously, this recipe is that good.
Once the warm beef hit the potatoes and mixed with the chipotles and a dash of vinegar and salt - the result was incredible. Once the creamy avocado was mixed it - it was literally perfect. This dish was so simple - simple preparation, easy to find whole ingredients. It's the healthy-ish definition of meat and potatoes.
This recipe is listed on Rick's website as an appetizer that serves as a topping for tostadas. Since it was Sunday (our big supper day) we spooned this on to soft warm corn tortillas, with a small side of spanish rice. For tonight's dinner, I slimmed this down a bit by eating it as a cold potato salad right out of the fridge. I HIGHLY recommend the latter. Once the tortillas were gone I could really taste the flavors. I also cut the rice because it's Monday (no need to carbo-load two nights in a row). To keep this healthy-ish, be sure to portion this for 4 (although it's tempting to do 3). There is 3/4 of a lb of beef and 3 potatoes in this recipe - if you are cooking for two, you will have the perfect amount for leftovers.
In other news - this went really well with Corona Light (add a pinch of salt and a lime and you won't miss the calories).
So make this - seriously, go make this. And happy Monday - eat well and enjoy your week!
Beef and Potato Salad with Smoky Chipotle (Salpiccon de Res al Chipotle)
3/4 pound stewing beef (preferably from the chuck), cut into 1-inch cubes
3 (about 3/4 pounds) medium-size boiling potatoes, cut into roughly 1/2-inch pieces
3 tablespoons vinegar
2 to 3 canned chipotle chiles en adobo, stemmed, seeded and thinly sliced
1 small red onion, chopped into 1/4-inch pieces
3 tablespoons good-quality olive oil
1 medium, ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch pieces
Scoop the beef into a medium saucepan, cover it generously with water, add 2 teaspoons salt and set over high heat. When the water comes to a boil, reduce the heat to medium-low. Skim off the grayish foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour and 15 minutes. With a slotted spoon, remove the meat to a plate to cool. Scoop the potatoes into the meat broth (if there isn't enough to cover the potatoes, add water) and simmer over medium heat until tender, about 15 minutes.
Use the slotted spoon to scoop the potatoes into a medium bowl, sprinkle with vinegar. Break the up the meat into coarse shreds and stir it into the potatoes, along with the chipotles, onion and olive oil. Let cool completely, then taste and season with salt if you think necessary. Cover and refrigerate until you're ready to serve.
Just before serving, scoop the mixture into a wide serving bowl and mix in the avocado.