• prep: 35 min
• cook: 35 min
• total: 1 hr 10 min

servings:

These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes and limes make the dish especially fiesta-ready.

• 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

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