- 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
- Preheat broiler.
- Soak ancho chiles in boiling water (1 cup), 5 minutes.
- 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.
- 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.
- Preheat oven to 350°F. Wrap 2 stacks of tortillas in foil; warm in oven while finishing filling.
- 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.
- 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.