Chipotle Chicken Tacos with Potatoes and Guacamole
Chipotle Chicken Tacos with Potatoes and Guacamole is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Preheat broiler.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.