Chicken flautas with boiled tomato-tomatillo salsa

Heat a little oil in a pan over medium heat; add the small diced potatoes and onions, season with garlic salt and black pepper, cook 5 minutes until soft.

Add the rotisserie chicken and mix; add the roma tomatoes and chicken bouillon, cook about 3 minutes.

Add the chicken broth or water, then the cilantro; set the filling aside to cool a few minutes.

Salsa: in a small saucepan cover two roma tomatoes, three tomatillos, two serrano or jalapeño chiles and one habanero with water; bring to a boil over medium-high heat.

Transfer to the blender with a small piece of onion, two garlic cloves, salt and a little water; blend smooth.

Heat a little oil in the dried saucepan, add the salsa and bring to a simmer; taste for salt, reduce to medium-low and simmer about 3 minutes.

Warm the tortillas on a comal or in the microwave until soft so they roll without breaking.

Put filling in the center, push it back and roll tightly; secure with a toothpick and keep warm in a ziplock bag while rolling the rest.

Fry in oil until golden on one side, remove the toothpick, flip and fry the other side; drain and set on paper towels.

Serve on lettuce, spread with sour cream, top with more lettuce, lime juice, tomatoes, onion, cilantro, the salsa, queso fresco and a drizzle of crema mexicana.