With a knife carefully open the chilies so that it is like a pocket, remove the veins and seeds.
Heat about a litre and a half of water in a pot, once it boils turn off the heat and add the ancho chiles. Let them hydrate for about ten minutes. Once hydrated, drain and reserve.
Dice the potatoes, one tomato and the cheese into cubes, finely chop a garlic clove and a quarter of an onion.
Heat a little oil over medium heat and add the onion until transparent then add the garlic and tomato, mix for about 2 or 3 minutes and add the potatoes. Season with salt and pepper to taste, stir and cook for about 5 more minutes, turn off the heat and add the cheese.
For the salsa, char the tomatoes, garlic and the remaining onion evenly and then blend together with the veggie stock a bit of salt and chipotle chillies.
Fill the ancho chillies with the potato stew and serve with the chipotle salsa and avocado on top.