Chicken and potato taquitos ahogados in three salsas

Bring a small pot half full of water to a boil over medium-high; add salt, half an onion, garlic, two bay leaves and two pounds of chicken; return to a boil.

Skim off the impurities; add three peeled, washed medium potatoes; cover on medium-low and cook 25 minutes until the potatoes are very soft.

Remove the chicken, potatoes, onion and garlic; in the same broth cook the tomatillos, serranos, tomatoes, jalapeño, New Mexico or guajillo pods and chile de arbol about five minutes; remove.

Shred the chicken.

Mash the potatoes with three tablespoons each of butter and sour cream; season with adobo and garlic salt; add the chicken and two cups of shredded queso Oaxaca; mix and taste for salt.

Blend the tomatillos and serranos with a handful of cilantro, a small piece of onion, a garlic clove, a quarter cup of broth and salt until smooth.

Blend the tomatoes, jalapeño and dried chiles with a small piece of onion, a garlic clove, half a teaspoon of oregano, salt and half a cup of broth until smooth.

Fry each salsa in a little hot oil over medium; bring to a simmer, taste for salt, then simmer on the lowest heat five minutes.

In a small pan on medium-low combine a can of media crema, 4 oz room-temperature cream cheese, a quarter cup each of sour cream or crema and milk, and three tablespoons of pickled jalapeño juice; season with garlic salt, onion powder and white pepper; whisk until the cream cheese dissolves.

Add a quarter cup of queso Oaxaca and melt; keep on the lowest heat stirring constantly, adding milk if it thickens.

Heat a little oil in a frying pan on medium with toothpicks in it; soften the tortillas in the microwave or on a comal so they do not rip.

Fill, roll and fry the taquitos until golden; drain off as much oil as possible.

Drown the taquitos in green salsa, white sauce and red salsa; top with crema mexicana and queso fresco; eat at once while still a little crunchy.