Chipotle Chicken Tacos with Potatoes and Guacamole

Ingredients

• •2 whole dried ancho chiles
• •1 cup boiling water
• •½ pound small tomatoes
• •1 slice white onion
• •3 cloves garlic
• •1 tablespoon chipotle chiles in adobo
• •½ teaspoon ground cumin
• •2 tablespoons cold water
• •12 pieces corn tortillas
• •1 whole Yukon Gold potato
• •1 pound chicken thighs
• •2 tablespoons olive oil
• •1 cup guacamole
• •½ cup queso fresco
• •6 whole radishes
• •2 whole limes
• •½ cup cilantro
• •1 cup tomato salsa

Cooking Instructions

1. 1.

   Preheat broiler.

   5 min

2. 2.

   Soak ancho chiles in boiling water (1 cup), 5 minutes.

   5 min

3. 3.

   While chiles soak, broil tomatoes, onion slice, and garlic on a foil-lined rimmed baking sheet 3"-4" from heat, turning once, until lightly charred, 5-7 minutes.

   7 min

4. 4.

   Drain chiles, discarding soaking liquid, and add to blender with tomatoes, onion, garlic, chipotles with sauce, cumin, 1/2 teaspoon salt, and cold water (2 tablespoons). Purée until smooth.

   5 min

5. 5.

   Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.

   10 min

6. 6.

   Cook potatoes in a 3- to 4-quart pot of well-salted boiling water until just tender but not falling apart, 5-7 minutes. Drain.

   7 min

7. 7.

   Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).

   5 min

8. 8.

   Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Add chile purée (it will splatter) and cook, stirring, 4 minutes (sauce will thicken).

   4 min

9. 9.

   Add ground chicken and cook, stirring and breaking up clumps, 1 minute. Cover skillet and reduce heat; simmer, stirring occasionally, until chicken is cooked through, about 4 minutes.

   5 min

10. 10.

    Gently stir in potatoes and reheat.

    2 min

11. 11.

    Serve chicken and potatoes with warm tortillas and accompaniments.

    5 min