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

34 comments /
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
Instructions
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.

note:
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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IHCC theme: Summer Salads
Rick Bayless @IHCC button rounded Souper_Sundays2 SummerSaladSundays Miz- Helen-Badge-ALT5 10p6820 foodfriday

34 comments

  1. Marina@Picnic at MarinaJune 20, 2012 at 7:58 PM

    Lovely meal. Simple yeat delicious, that right up my alley! :)
    www.picnicatmarina.com

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  2. What a wonderful idea, adding beef to potato salad! And the vinegar would be a nice contrast to the rich beef flavor.

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  3. What a unique potato salad! So flavorful! It's a meal all in itself. I love that!

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  4. I would say that is a scrumptious potato salad. The vinegar always add good taste. It's hot over here to and getting hotter here in the valley. Thanks. Have a great rest of the week. I'll have a nice cold beer now and not just any beer. A good Mexican beer, you know the kind. tee hee.

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  5. looks so wonderful and hearty! all i need now is a marg!

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  6. I am so not liking this heat. But the heat in this dish? Yes!

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  7. I decided that you are moving here and becoming our personal chef since 99% of what you are making makes me drool like an animal at my computer. Plus, our kids can play together! :)

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  8. Simply irresistible,delicious and makes me drool..

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  9. Ha! Well, is it any cooler where you live? Because I'd seriously contemplate that if so... ;P

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  10. Mmmm...I do know the kind. Sounds like a plan. =)

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  11. It's hotter than hades here in Texas too. But we expect that...because it's Texas! LOL!
    This looks amazing!

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  12. I love this recipe,Heather! Wonderful dish for a party!

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  13. Hi Heather,
    Oh yes this is my kind of dish, we love the heat in your dish. I agree that a popsicle would be the perfect treat after this awesome meal!
    Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  14. This looks absolutely delicious. I'm eating lunch right now and I would way rather eat your yummy food. I'm a new follower from a blog hop and would love if you stopped by and followed back! I Heart Pears

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  15. Salad with meat, potatoes, and avocado - this would definitely win Charles' heart! ♥

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  16. I am sooo with you on the heat. It has been in the low 100s here all week. Ugh. This looks exactly like the sort of dish we could eat several nights a week in the summer. Our other go-to favorite for hot weather is cocktail de camarones.

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  17. Oh, mine too (http://www.girlichef.com/2012/05/mexican-style-shrimp-cocktail-coctel-de.html)!! =)

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  18. Potato salad with beef ... Amazing :-)

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  19. We have officially hit 100 here and it is awful. really awful. This is such an awesome take on potato salad!

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  20. Words cannot describe how badly I want some of this salad, I'll have to make it... It looks amazing!

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  21. This is lovely! A delicious meal in itself! Potatoes are always a favourite in my house, so this would definitely be a winner!

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  22. I like that idea, beef and potato salad. I bet it would be good with shredded beef too, I normally smoke my chuck roasts until tender and then shred the meat. I could put it in at that point.

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  23. Yes, definitely! Basically the simmering is just to make it tender before shredding it, so.... the smoked flavor would be totally KILLER in there. Just cook the potatoes in a bit of beef broth to infuse that great flavor into them, too! Mmmmm....

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  24. Love vinegar with taters. :) Ain't a fan of Mayo.

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  25. Though you aren't into creamy potato salad, I think it would be really tasty to use mashed avocado as mayo and sprinkle the meat on top of everything. :)


    Malice in Dunderland

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  26. This looks really good. I love potato salad but I only tried the cold salads not something savory as this.


    Visiting via Food Friday. Blueberry Cheesecake Crepe

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  27. It's been a hot summer for sure! It's kinda funny. Usually my family and friends up in northern Ohio have it at least 10 degrees cooler than we are here in KY. This year our temperatures match. Kinda crazy.

    I pinned this salad the minute you posted it because I knew it would be something that we would all love.

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  28. OH gosh the temps are insane here and it's only JUNE!! i love this salad, it was opne of the first recieps I tried when I got the cookbook!! yummy!

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  29. Now this is a potato salad! It's going on my list!

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  30. I can't complain about the heat but it has been humid here. ;-) This salad looks wonderful--especially with that avocado. Thanks for sharing it with Souper Sundays.

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  31. This would be great as a quesadilla filling! Looks delicious!

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  32. The subject
    of this week's Food on Friday is Salad.
    It would be great if you linked this in.
    This is the
    link
    . I found this through Full
    Plate Thursday

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  33. You are a star for linking up. Isn't there now a great collection of salad ideas. And more are still coming in. Cheers

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