Chipotle Chicken Tacos with Potatoes and Guacamole

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

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