Monday, December 23, 2013

Mexican Food Recipe: Beef & Potato Salad with Smoky Chipotle

Beef & Potato Salad with Smoky Chipotle on of the most popular food in the world. Its a mexican food. Its very testy. Today i i giving you how to make it. So lets go for do it.



=14 ounces stew beef (preferably from the chuck), cut into 1-inch cubes
=2 cloves garlic, chopped
=1 teaspoon salt
=4 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



=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.

=Add potatoes to the meat broth (if there isn’t enough to cover them, add water) and simmer over medium heat until tender, 12 to 14 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 & Notes

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 jalapeƱos 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 14 days  in the refrigerator or six months in the freezer. 

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