Ingredients

• 2 dried ancho chiles, stemmed, seeded, and torn into pieces
• 1 cup boiling water
• 1/2 pound small (about 2" diameter) tomatoes
• 1 (1/2"-thick) slice from middle of a large white onion
• 3 garlic cloves, peeled
• 1 tablespoon chopped canned chipotle chiles in adobo, including some of adobo
• 1/2 teaspoon ground cumin
• 2 tablespoons cold water
• 12 fresh corn tortillas
• 1 (1/2-pound) Yukon Gold potato, peeled and cut into 1/2" cubes
• 1 pound chilled skinless boneless chicken thighs, cut into roughly 1 1/2" pieces
• 2 tablespoons olive oil
• guacamole (or use store-bought), crumbled queso fresco or ricotta salata, sliced radishes, lime wedges, cilantro sprigs, tomato salsa

Instructions

1. Preheat broiler.
2. Soak ancho chiles in boiling water (1 cup), 5 minutes.
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.
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. Heat Tortillas: Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
6. Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
7. Boil potatoes: 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.
8. 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.
9. Finish filling: Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat). 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). 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. Gently stir in potatoes and reheat. Serve chicken and potatoes with warm tortillas and accompaniments.
10. Coarsely grind chicken in a meat grinder or food processor (or use pre-ground meat).
11. 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).
12. 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.
13. Gently stir in potatoes and reheat.
14. Serve chicken and potatoes with warm tortillas and accompaniments.