Ground beef and cheesy potato adobada tacos

In a small pot cover five cleaned New Mexico guajillo chile pods and one ancho with water; bring to a boil on high, then turn off.

Transfer the chiles to a blender cup with two garlic cloves, a bay leaf, a teaspoon each of peppercorn and oregano, five whole cloves, five allspice berries, 2.5 teaspoons salt, two tablespoons jalapeno pickle juice and three quarters of a cup of water; blend smooth.

Reserve one third of a cup of the adobo sauce and let the rest cool.

Mix the cooled adobo into two pounds of lean ground beef, breaking up the meat until coated; cover and marinate at least 30 minutes.

Smash four boiled, peeled medium potatoes with three tablespoons of butter; mix in the reserved adobo, taste for salt, then mix in six ounces of queso Oaxaca or Monterey Jack.

Heat a little oil in a pan on medium-high; cook half an onion two minutes.

Add the meat and a little ground cumin; cook about seven minutes, then taste and adjust salt.

On a comal over medium heat with a little oil, blister a tortilla, flip, press potato mixture on, let the cheese melt about a minute, add ground beef and fold closed until the cheese fully melts.

Top with onion, cilantro, lemon, salsita and avocado dip.