Beef & Potato Salad with Smoky Chipotle - 15g Carbs, 4g Fiber, 0g Added Sugar
From: EatingWell - March/April 2010
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.)
Nutrition Profile - -
Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat
| Low sodium | Heart healthy | Healthy weight | Diabetes appropriate
| Gluten free
Active Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Serving Size: about 3/4 cup each
12 oz stew beef (preferably from the chuck), cut into 1-inch cubes
2 cloves garlic, chopped
1 tsp salt
3 medium boiling potatoes, peeled and cut into roughly 1/2-inch pieces
3 Tbsp cider vinegar
1 small red onion, cut into 1/4-inch pieces
3 Tbsp extra-virgin olive oil
2-3 Tbsp 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, 13 to 15 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 jalapenos 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
2 weeks in the refrigerator or 6 months in the freezer.
Servings: 6
Serving Size: about 3/4 cup each
Nutrition per Serving:
245 Calories, 15g Fat, 3g Sat, 10g Mono, 24mg Cholesterol, 13g Protein,
15g Carbs, 4g Fiber, 0g Added Sugars, 429mg Sodium, 458mg Potassium
Nutrition Bonus: Zinc (21% daily value)
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 1/2 lean meat, 2 fat
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