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Salpicón de Res al Chipotle (Beef and Potato Salad with Chipotle)

It's now official.  The thermometers threatening to move a notch or two and make it triple-digits outside is warranted.  Summer is actually upon us.

Have you heard me complain enough about how disgustingly hot it is yet?  I know I'm tired of hearing myself say it.  But dern-it-all...I didn't sign up for this kind of heat!  I would've moved to the South if it's what I wanted.  I guess I have no say in the matter, though.  My gripes have gone unanswered.

I will just eat and bear it.  My popsicles will get me through it.  Popsicles and one of the other official foods of summer.  Potato Salad.
Potato Salad is an official food of summer, isn't it?  Well, if it's not, it should be.

I've always loved potato salads dressed with vinegar the best.  I love the way it seeps into the warm potatoes and flavors them so seductively.  This is one of those potato salads.  And it deserves top honors.  Why?  Because not only are there warm, vinegar-soaked potatoes...there is also tender, shredded beef.  And smoky chipotles.  And if that's not enough for you, there's also avocado.

'Nuff said?  Good.  My mouth is full of potato salad, so I couldn't say anything else anyway.  Happy summer!

Salpicón de Res al Chipotle (Beef & Potato Salad w/ Chipotle)

by Heather Schmitt-González
Prep Time: 10-15 minutes (+ 1 hour in refrigerator)
Cook Time: 1 hour 15 minutes
Keywords: simmer entree salad side beef chiles potatoes July 4th Super Bowl Mexican American summer winter fall

Ingredients (serves 4-6)
  • 1 lb. beef chuck, cut into 1" cubes
  • 2 fat garlic cloves, peeled & chopped
  • salt
  • 1 lb. red potatoes, cut into ½" pieces
  • 3 Tbs. + 1 tsp. cider vinegar
  • 3 chipotles en adobo, sliced
  • 1 small red onion, cut into ¼" dice
  • 3 Tbs. + 1 tsp. olive oil
  • 1 avocado, pitted, peeled and cut into ¼" dice
Bring 1 quart of water to a boil in a medium saucepan. Add beef, garlic, and 1 teaspoon of salt. When water comes back to the boil, reduce heat to medium-low. Skim gray foam that rises to the top during the first few minutes of simmering. Partially cover and simmer until meat is very tender, ~1 hour. Remove meat from water with a slotted spoon and set on a plate or in a bowl to cool. Shred when cool enough to handle.

Add the potatoes to the meat broth and simmer over medium until tender, ~15 minutes. Scoop out of the broth and into a medium bowl. Drizzle the vinegar over the top of the potatoes.

Stir the shredded beef into the potatoes along with the chipotles, onion, and olive oil. Cool and then taste and season with salt if you think it needs it. Cover and refrigerate about an hour before you're ready to serve. Fold in the avocado just before serving.

I like this salad while it's still warm, as well. Just fold the avocado into the warm mixture and eat that way, if you wish.

adapted from Fiesta at Rick's
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