I thought I would spice up the final day of my recipe posts for the 12 Days of Christmas. It’s no secret that I’m a huge fan of Mexican food. I don’t enjoy anything super spicy but I do enjoy cheesy, flavorful Mexican dishes.
I have often seen the addition of potatoes to Mexican dishes but never have tried it until now. I have to say that it is a pretty delicious flavor and texture addition to these tacos. A word of warning about using the chipotle chiles: they are pretty spicy. If you want to tone down the spice a bit, I would encourage you to remove the seeds from the chiles before adding them to the blender.
Topping these tacos off with a dollop of guacamole gently cools the spice from the sauce. The sauce, by the way, is packed with so much flavor from the roasted vegetables and the smoky chipotle chiles. You could also whip up a pico de gallo salsa if you’d like but I opted for a crumble of queso fresco and fresh cilantro. You can certainly top these tacos however you’d like.
So speaking of guacamole, let’s talk about the Day #11 giveaway from Wholly Guacamole. I love their lineup of salsas and guacamoles and their new packaging makes snacking really easy with the new dipping bowls. My favorite guacamole is the Homestyle Dip, which I used on these tacos. So let’s get to it!
- 2 dried ancho chiles, stemmed, seeded, and torn into pieces
- 1 cup boiling water
- ½ pound small 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
- ½ teaspoon ground cumin
- 2 tablespoons cold water
- 12 fresh corn tortillas
- ½ pounds Yukon Gold potato, peeled and cut into ½” cubes
- 1 pound chilled skinless boneless chicken breasts, sliced
- 2 tablespoons olive oil
- ½ cup Wholly Guacamole
- 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, ½ 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.
- Heat oil in a 12″ heavy skillet over medium-high heat until it shimmers. Add chile purée and cook, stirring, 4 minutes. Sauce will thicken.
- Add ground chicken and cook 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.