Guajillo-Spiked Pork-and-Potato Tacos

This taco filling can be made a few days ahead (it actually improves after a day or two); store it covered in the refrigerator. Reheat the filling just before serving, adding a few drops of water if the mixture looks dry. It is also a sturdy enough preparation to hold in a low oven, covered with a lid or foil, for an hour or so.
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