BEEF and POTATO SALAD with SMOKY CHIPOTLE

In central Mexico, this dish is a standard-served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla chips.

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
2-3 tablespoons finely chopped canned chipotle chili in adobe sauce *
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 chopotle, to taste. Let cool to room temperature. Stir in avocado just before serving. Serves 6.

* Chipotle chilies in adobo sauce are smoked jalapenos packed in a spicy, flavorful sauce. Look for small cans with the Mexican foods in large supermarkets. Once opened, they will keep at least two weeks in the refrigerator or six months in the freezer.