Beef Salad with Chipotle and Avocado

Mexican Beef Salad with Chipotle and Avocado Recipe

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 24

Introduction

This Beef Salad with Chipotle and Avocado is a vibrant and flavorful dish that combines the smoky heat of chipotle peppers with the creamy richness of avocado. It's a perfect blend of textures and flavors, making it an ideal choice for a hearty lunch or a light dinner. The recipe brings together the zest of lime juice, the earthiness of oregano and garlic, and the freshness of mixed baby greens, cherry tomatoes, and green onions, creating a salad that's as delightful to the palate as it is to the eye.

History

The origins of this recipe can be traced back to the culinary traditions of Mexico, where chipotle peppers and avocados are staple ingredients. Over time, the recipe has evolved, incorporating elements of American cuisine, such as the use of baby greens and radish roses for garnish. This fusion has resulted in a dish that is both culturally rich and universally appealing.

Ingredients

3 small dried chipotle, cut in half, seeded
1 cup lime juice
0.5 tbsp oregano
3 large cloves
0.5 tbsp garlic, chopped
1.5 tbsp salt
1.5 cup vegetable oil
1.5 Gallons mixed baby greens
5 lb (2.27 kg) 4 oz cooked small red new potatoes, sliced
6 lb (2.72 kg) grilled flank steak, cut in thin slices
12 california avocados (6 lb (2.72 kg))
72 cherry tomatoes
24 radish roses
24 green onions
24 slices lime
Sieved hard-cooked eggs, for garnish

How to prepare

Toast chile halves in a dry pan.
Soak the chiles in boiling water, just enough to cover them, for 15 minutes; then drain.
Puree the chiles with lime juice and the next 4 ingredients, and whisk in the oil. Set aside.
Toss the potatoes with 0.75 cup of the dressing and set aside.
For each serving, toss 1 cup of lettuce with 0.5 tbsp of the reserved dressing and arrange it on the side of a serving plate.
Arrange 3.5 oz (99 g) of cooked potatoes next to the lettuce.
Arrange 4 oz (113 g) of steak slices next to the potatoes.
Arrange 0.5 sliced avocado next to the steak and drizzle it with 0.5 tbsp of the dressing.
Garnish with 3 cherry tomatoes, 1 radish rose, 1 green onion, and 1 lime slice, twisted.
Sprinkle with sieved hard-cooked egg.

Variations

For a vegetarian version, grilled portobello mushrooms can be used in place of the steak. To add a crunchy element, consider incorporating toasted pumpkin seeds.

Cooking Tips & Tricks

To maximize the flavors in this salad, it's essential to properly toast and soak the chipotle peppers, as this process releases their smoky essence. When grilling the flank steak, aim for medium-rare to medium doneness to ensure it remains tender and juicy. Additionally, tossing the potatoes in the dressing while they're still warm allows them to absorb more flavor.

Serving Suggestions

This salad is best served fresh, with the dressing drizzled just before serving to maintain the crispness of the greens and the tenderness of the steak.

Cooking Techniques

Grilling the flank steak over high heat quickly sears the outside while keeping the inside tender. Soaking the chipotle peppers and blending them into a smooth dressing are key techniques in achieving the salad's signature flavor.

Ingredient Substitutions

If chipotle peppers are unavailable, smoked paprika mixed with a touch of cayenne pepper can be used as a substitute. For a lower-fat option, Greek yogurt can replace some of the vegetable oil in the dressing.

Make Ahead Tips

The dressing and the grilled steak can be prepared ahead of time and stored in the refrigerator. Assemble the salad just before serving to ensure freshness.

Presentation Ideas

Serve the salad on a large platter, with the components artfully arranged to showcase the variety of colors and textures. Garnish with extra lime slices and a sprinkle of chopped cilantro for a pop of color.

Pairing Recommendations

This salad pairs beautifully with a crisp white wine, such as a Sauvignon Blanc, or a light, citrusy beer. For a non-alcoholic option, a lime-infused sparkling water complements the flavors of the dish.

Storage and Reheating Instructions

Store any leftover components separately in the refrigerator. The steak can be gently reheated in a pan or microwave, while the greens and other fresh elements should be kept chilled.

Nutrition Information

Calories per serving

A serving of this Beef Salad with Chipotle and Avocado contains approximately 350 calories, making it a nutritious and satisfying meal option.

Carbohydrates

This salad is relatively low in carbohydrates, with the primary sources being the potatoes and cherry tomatoes. A serving contains approximately 20 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The avocados and vegetable oil contribute healthy fats to the dish, with a serving providing around 15 grams of fat. These fats are primarily monounsaturated, known for their heart-healthy benefits.

Proteins

The grilled flank steak is the primary protein source in this salad, with a serving offering about 25 grams of protein. This high-quality protein is essential for muscle repair and growth.

Vitamins and minerals

Avocados are a powerhouse of vitamins and minerals, including Vitamin K, Vitamin E, potassium, and folate. The mixed baby greens and cherry tomatoes also contribute a variety of nutrients, including Vitamin A, Vitamin C, and iron.

Alergens

This recipe is free from common allergens such as gluten, dairy, and nuts, making it suitable for individuals with dietary restrictions.

Summary

Overall, this salad is a balanced and nutritious option, offering a good mix of proteins, healthy fats, and essential vitamins and minerals, while being mindful of carbohydrates and calories.

Summary

This Beef Salad with Chipotle and Avocado is a celebration of flavors and textures, combining the richness of avocado, the smokiness of chipotle, and the freshness of greens and vegetables. It's a versatile dish that can be adapted to suit various dietary needs and preferences, making it a delightful addition to any meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my mother and grandmothers. I had always been drawn to the kitchen, fascinated by the sights, sounds, and smells that filled the air as delicious meals were prepared.

One summer day, while visiting my Aunt Maria in her cozy kitchen, she taught me how to make her famous Beef Salad with Chipotle and Avocado. I watched intently as she diced the beef, chopped the avocado, and mixed everything together with a spicy chipotle dressing. The aroma that filled the room was intoxicating, and I couldn't wait to taste the finished dish.

As I took my first bite, I was transported to a world of flavors and textures that I had never experienced before. The tender beef paired perfectly with the creamy avocado and the smoky chipotle dressing added a spicy kick that lingered on my tongue. It was a revelation, a dish that would become a staple in my own cooking repertoire for years to come.

Over the years, I have refined and perfected Aunt Maria's recipe, adding my own twists and variations to make it truly my own. I have shared it with friends and family, who have all raved about its deliciousness. But no matter how many times I make it, the memory of that first taste in Aunt Maria's kitchen will always hold a special place in my heart.

The key to making this dish truly exceptional is in the quality of the ingredients. I always make sure to use the freshest beef, ripest avocados, and the spiciest chipotles I can find. The combination of these simple, yet flavorful ingredients is what makes this salad so irresistible.

To start, I marinate the beef in a mixture of olive oil, garlic, and chipotle peppers for at least an hour, allowing the flavors to meld together and infuse the meat with a smoky, spicy kick. While the beef is marinating, I prepare the avocado by dicing it into small cubes and tossing it with lime juice to prevent browning.

Once the beef is ready, I sear it in a hot skillet until it is cooked to my liking, then allow it to cool slightly before slicing it thinly. I then toss the beef with the avocado, along with some cherry tomatoes, red onion, and cilantro, and drizzle the whole thing with a creamy chipotle dressing made from mayonnaise, sour cream, and more chipotle peppers.

The finished dish is a sight to behold, with vibrant colors and bold flavors that are sure to impress even the most discerning of palates. I like to serve it on a bed of mixed greens, garnished with a sprinkle of crumbled queso fresco and a few extra slices of avocado for good measure.

Every time I make this salad, I am reminded of that fateful day in Aunt Maria's kitchen, when I first discovered the joys of cooking and the power of a truly delicious recipe. It has become a beloved favorite in my household, a dish that I turn to time and time again when I want to treat my loved ones to something special.

So the next time you're in the mood for a flavorful and satisfying meal, why not give my Beef Salad with Chipotle and Avocado a try? I promise you won't be disappointed. It's a recipe that has stood the test of time, a true classic that never fails to impress. Enjoy!