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Beef & Potato Salad with Smoky Chipotle

kept bywarmfeather
recipe byEating Well
Notes: 

In central Mexico, this salad is a standard—served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla chips. (Recipe from Fiesta at Rick’s by Rick Bayless; W.W. Norton and Company, July 2010.)

PREP TIME: 25 Min. COOK TIME: 60 Min. SERVES: 6

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Ingredients: 

12 ounces stew beef (preferably from the chuck), cut into 1-inch cubes
* 2 cloves garlic, chopped
1 teaspoon salt
* 3 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
3 tablespoons finely chopped canned chipotle chile in adobo sauce (see Note)
* 1 ripe medium avocado, cut into 1/4-inch pieces


 

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