Chicken and potato taquitos a la mexicana with salsa roja

Put the chicken breast into boiling water and bring to a full boil.

Skim the impurities, then add half an onion, three garlic cloves, salt, chicken bouillon, tomato bouillon and a handful of cilantro.

Cook 25 minutes on medium heat; check the chicken is done, then remove it and the cilantro from the broth.

Add five Roma tomatoes, two cleaned New Mexico chile pods, 12 chiles de arbol and two red jalapenos to the broth and cook about five minutes.

Transfer to the blender with half the boiled onion, one cup of broth, two garlic cloves, half a teaspoon each of cumin and oregano, and salt; blend smooth.

Taste the salsa for salt, adjust, and set aside.

Shred the chicken.

Heat two tablespoons of oil in a skillet over medium-high heat.

Add the potatoes, season with salt and cook 10 minutes, moving them constantly.

Add the jalapeno, half an onion and two Roma tomatoes and cook about three minutes.

Smash the potatoes, which should be fully cooked and soft.

Add the shredded chicken and season with cumin, garlic salt and salt; mix and taste for salt.

Turn off the heat and mix in two tablespoons of cornstarch to hold the filling together for frying.

Warm the tortillas, separating them if using the microwave; fill and roll.

Fry seam side down in oil on medium heat until golden, flip and fry the other side golden; drain off as much oil as possible.

Serve on lettuce with guacamole, crema mexicana and the salsa roja.