Potatoe & Chipotle Tacos

• Potatoe Taco
• 2 large russet potatoes peeled and cubed
• 1 chipotle chili minced
• 1/2 cup milk
• salt and pepper to taste
• 8 corn tortillas
• 8 ounces grated chedder or jalapeno jack cheese
• Guacamole
• 2 large ripe avocados
• 2 cloves garlic minced
• 1/4 small yellow onion finely diced
• 1/4 red bell pepper finely diced
• small bunch cilantro chopped
• 2 limes
• salt and pepper to taste

1. Set a pot of water to boil. Mean while scrub and peel the potatoes. Cut them into small cubes.
2. Once water is boiling toss in the potatoes. Boil until soft ... depending on how small you cut them this could take anywhere between 5 - 10 minutes.
3. While the potatoes are boiling make the guacamole. In a mixing bowl scoop out the flesh of the avocado. Dice the onion, garlic and red bell pepper into small pieces and add them to the bowl. Chop the cilantro and add it as well. Juice the limes into the bowl and start smashing up the mixture ... I like my guacamole chunky but smash until you reach your desired consistency. Add salt and pepper to taste.
4. Once the potatoes are done remove them from the stove and drain them.
5. In a mixing bowl mash the potatoes with the milk and chipotle. You can add a little of the chipotle adobo sauce for an extra kick. Add salt and pepper to taste.
6. To assemble the tacos heat the tortillas until they are soft. I do this by turning my gas stove on low and simply placing the tortilla on top of the flame and flipping it after 30 seconds or so. If you have a comal this would definitely be a safer way to go ... frying pans work to ... they just aren't as fun :P
7. Once the tortilla is warm place a few spoon fulls of cheese on it and top it with a few spoon fulls of the potatoe mixture. Add a dollop of the guacamole and you are about to reach heaven.

taco, russet potatoes, milk, salt, corn tortillas, chedder, avocados, garlic, onion, red bell pepper, cilantro, limes, salt

Taken from food52.com/recipes/2250-potatoe-chipotle-tacos (may not work)