Filling
| 1 | pound Yukon Gold potatoes, peeled and cut into 1/2-inch chunks |
| Salt and pepper | |
| 1/4 | cup vegetable broth |
| 1 | tablespoon ancho chile powder |
| 1 | tablespoon paprika |
| 1 ½ | teaspoons ground coriander |
| 1 ½ | teaspoons dried oregano |
| ¼ | teaspoon ground cinnamon |
| Pinch cayenne pepper | |
| Pinch ground allspice | |
| 3 | tablespoons cider vinegar |
| 1 ½ | teaspoons sugar |
| 1 | garlic clove, minced |
| 1 | can lentils, drained and rinsed |
Sauce
| 8 | ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces |
| 1 | avocado, halved, pitted, and cut into 1-inch pieces |
| 1—2 | jalapeño chiles, stemmed, seeded, and chopped |
| ¼ | cup chopped fresh cilantro leaves and stems |
| 1 | tablespoon lime juice |
| 1 | garlic clove, minced |
| ¾ | teaspoon salt |
Tacos
| 12 | (6-inch) corn tortillas, warmed |
| Finely chopped white onion | |
| fresh cilantro leaves | |
| Lime wedges |
1. FOR THE FILLING: Bring 4 cups water to boil in 12-inch nonstick skillet over high heat. Add potatoes and 1 teaspoon salt. Reduce heat to medium, cover, and cook until potatoes are just tender, 3 to 5 minutes. Drain potatoes and set aside. Wipe skillet clean with paper towels.
2. Combine vegetable broth, chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in now-empty skillet. Cook over medium heat, stirring constantly, until mixture is bubbling and fragrant. Off heat, carefully stir in vinegar, sugar, and garlic (mixture will sputter). Let stand until steam subsides and skillet cools slightly, about 5 minutes. Add lentils to skillet.
3. Return skillet to medium-high heat and cook, until lentils are heated through, and juices are bubbling, about 3 minutes.
4. Stir in potatoes, cover, and reduce heat to low. Cook until potatoes are fully softened and have soaked up most of the liquid, 6 to 8 minutes, stirring halfway through cooking. Off heat, using spatula, mash approximately one-eighth of potatoes. Stir mixture until mashed potatoes are evenly distributed. Cover and keep warm.
5. FOR THE SAUCE: Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to serving bowl.
6. FOR THE TACOS: Spoon filling into center of each tortilla and serve, passing sauce, onion, cilantro, and lime wedges separately
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