Chicken rolled taquitos

Fill a pot halfway with water over high heat; add a potato with slits cut part way, a bay leaf, two garlic cloves, half a small onion, 2 tbsp salt and 1 tsp peppercorn and bring to a boil.

Add the chicken breast, reduce to medium and cook 25 minutes or until fully cooked.

Remove the chicken, potato, garlic, bay leaf and onion, and reserve some of the broth; cool the chicken a couple of minutes.

Shred the chicken and smash the potato.

Blend the roma tomatoes, the cooked onion, garlic and bay leaf, the diced tomatoes with chili, tomato bouillon, cumin, salt and the broth until smooth.

Heat a pot over medium, add the sauce, bring to a simmer and simmer five minutes until reduced; taste for salt.

Stir in the chicken and potato and cook a couple of minutes for the filling.

Fill softened tortillas and roll them tightly.

Fry until golden on both sides; drain off the oil on paper towels.

Top with sour cream, lettuce, crema mexicana, avocado salsa, lime juice, queso fresco, tomatoes, salsa and avocado.