Tostada Topping: Beef and Potato Salad with Smoky Chipotle
Salpiccon de Res al Chipotle
Makes about 3 1/2 cups, enough for 15
tostadas, serving 15 as a nibble or light appetizer
Recipe from Season 6 of Mexico - One Plate at a Time
3/4 pound stewing beef (preferably from the chuck), cut into 1-inch cubes
3 (about 3/4 pounds) medium-size boiling potatoes, cut into roughly 1/2-inch pieces
3 tablespoons vinegar
2 to 3 canned chipotle chiles en adobo, stemmed, seeded and thinly sliced
1 small red onion, chopped into 1/4-inch pieces
3 tablespoons good-quality olive oil
1 medium, ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch pieces
Scoop the beef into a medium saucepan, cover it generously with water, add 2 teaspoons salt and set over high heat. When the water comes to a boil, reduce the heat to medium-low. Skim off the grayish foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour and 15 minutes.
With a slotted spoon, remove the meat to a plate to cool. Scoop the potatoes into the meat broth (if there isn't enough to cover the potatoes, add water) and simmer over medium heat until tender, about 15 minutes.
Use the slotted spoon to scoop the potatoes into a medium bowl, sprinkle with vinegar. Break the up the meat into coarse shreds and stir it into the potatoes, along with the chipotles, onion and olive oil. Let cool completely, then taste and season with salt if you think necessary. Cover and refrigerate until you're ready to serve.
Just before serving, scoop the mixture into a wide serving bowl and mix in the avocado.