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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.
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