Chipotle Chicken Tacos with Potatoes and Guacamole
['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']
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.
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