To make the rolled tacos: Place the chopped potatoes in a slightly salted pot of water and boil until very tender. Drain and wipe out the pot. Heat the oil in the pan, add the onion and cook until softened. Add the potatoes back to the pot with the ancho chile powder, garlic powder and some salt and pepper to taste. Add 1/4 cup of water or broth and cool until the potatoes are almost mashed potato texture. Transfer filling to a bowl and allow to cool slightly. Arrange 5 tortillas on a plate and cover with a slightly damp paper towel. Microwave for 45 seconds. The tortillas should be very flexible. If they crack at all when you bend them, microwave a little longer. Take 2-3 tablespoons of potato filling and distribute it on one side of the tortilla. Tightly roll the tortilla up and place on a baking sheet seam side down. Repeat until the filling is gone. Freeze for 2-3 hours, until firm, or overnight.

To make the guacamole: remove the seeds from the avocados and mash the flesh in a bowl. Add the remaining ingredients and stir until mostly smooth. Season to taste with salt and pepper.

Heat 1 1/2 inches of canola oil in a pot or dutch oven. Bring the oil to 360 degrees F. Gently lower 3-4 frozen rolled tacos into the oil and fry for 3-4 minutes, until golden brown and crunch. Transfer to a wire rack set over a baking sheet to drain any excess oil. Repeat until all the tacos are fried. Top with shredded cheddar and guacamole.