Potato and Greens Tacos with Toasted Red Chile - Rick Bayless

Ingredients

• 2/3 cup good olive oil
• 1 medium dried guajillo chile, stem and seeds discarded
• 1 medium dried ancho chile, stem and seeds discarded
• 2 garlic cloves, peeled and cut in half
• 3 tablespoons sherry vinegar
• Salt
• 1 1/2 pounds Yukon Gold potatoes, cut into ¼” cubes
• 4 cups coarsely chopped raw greens (black kale, curly kale, chard, spinach all work well)
• 1/4 cup aged Mexican cheese
• 12 warm corn tortillas