Make the avocado and roasted tomatillo salsa and the onion, cilantro & lime juice relish, if desired. Set aside to allow flavors to mingle. Click the links up above for the recipes.
Bring four cups of water to a boil in a saucepan over high heat. Add potatoes and season the water with 1 teaspoon of salt. Reduce the heat to medium, cover, and cook until the potatoes are just tender, 3-5 minutes. Drain the potatoes and set aside.
Heat the oil, ancho chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large skillet over medium heat, whisking often, until the mixture is bubbling and fragrant.
Off heat, carefully whisk in the vinegar, sugar, and minced garlic (mixture may sputter). Let stand for 5 minutes, until steam subsides and skillet cools slightly.
Add the pork to the cooled skillet, mashing and mixing with a rubber spatula, until the spice mixture is evenly incorporated into the pork.
Return the skillet to medium-high heat and cook, mashing and stirring until the pork has broken into fine crumbles and juices are bubbling, about 3 minutes.
Stir in the potatoes until well incorporated, cover, and reduce heat to low. Cook potatoes, stirring occasionally, until they are fully softened and have soaked up most of the pork juices, about 6-8 minutes. Off heat, mash approximately 1/8th of the potatoes, stir the mixture until the mashed potatoes are evenly distributed.
To serve the tacos, heat the tortillas over a gas flame, flipping often until flexible and warmed, about 1-2 minutes. If you don't have a gas stove top, use a skillet and cook each side of the tortilla until softened and pliable, about 3 minutes.
Serve the tacos with the avocado and roasted tomatillo salsa, the onion, cilantro & lime juice relish, and cotija cheese with lime wedges on the side. Enjoy!!!