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Beef And Potato Salad With Avocado And Chipotle Chiles

Western.Chefs's picture
Ingredients
For dressing
  Olive oil 1 1⁄2 Cup (24 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
For salad
  Flank steak 2 Pound, trimmed and sliced into 2-inch squares
  Onion 1 Large, diced
  Serrano chilies 2 (Fresh Ones)
  Garlic 2 Clove (10 gm), peeled and quartered
  Bay leaves 2
  Mixed dried herbs 1 Teaspoon (Such As Oregano And Thyme)
  Salt To Taste
  Pepper To Taste
  Red potatoes with skin 3⁄4 Pound, quartered (Small Sized)
  Romaine lettuce leaves 12
  Avocados 12 , sliced
  Canned chipotle chilies 8 , halved and seeded
  Mexican queso fresco cheese 4 Ounce, crumbled (1 Cup)
  Radish roses 2 (For Garnish)
Directions

GETTING READY
1) Dressing: In a jar with a tight-fitting lid, add the olive oil, vinegar, salt and black pepper together.
2) Cover the jar and shake, until thoroughly blended.

MAKING
3) Salad : In a large saucepan, bring 1 1/2 quarts of water to a boil.
4) Add the steak and skim off any surface foam during initial boiling.
5) Add half the onion, serrano chiles, garlic, bay leaves, dried herbs and salt and pepper to taste.
6) Simmer over a medium-low heat for about 1 hour until tender.
7) Allow the steak to cool in the broth.
8) Then drain and shred the steak into long thin strands.
9) Meanbwhile, in a pan, boil the potatoes in salted water for about 1 hour until tender.
10) Cool, peel and slice the potatoes into 1/2-inch pieces.
11) In a bowl, gently toss the steak, potatoes, remaining onion and about 2/3 of the dressing together.
12) Cover and allow to stand for 30 minutes.
13) Season with the salt and pepper to taste.

FINALIZING
14) Line a large platter with 8 romaine leaves and shred and scatter 4 leaves in the center.
15) Spoon the beef mixture in the center of the platter.
16) Surround with the avocado slices and chipotle chiles, drizzle with rest of the dressing.

SERVING
17) Scatter the crumbled cheese on top, garnish with radish roses and serve the Beef and Potato Salad with Avocado and Chipotle Chiles immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Interest: 
Holiday, Gourmet
Ingredient: 
Beef
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
85 Minutes
Servings: 
6

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