Taquitos ahogados en salsa verde

Put the tomatillos, roma tomato, jalapeño, serranos and chile de arbol in a saucepan, cover with water and bring to a full boil over high heat.

Transfer to the blender with the garlic, a handful of cilantro, chicken bouillon, salt to taste and one cup of water; blend until smooth.

Dry the saucepan, heat a little oil over medium-low, and cook the small-diced onion a couple of minutes.

Add the salsa, rinsing the blender with a little more water, bring to a full simmer, taste for salt and set aside.

Warm the corn tortillas on a comal or in the microwave.

Place shredded rotisserie chicken, queso panela and rajas along the edge of each tortilla and roll up.

Heat enough oil to cover the bottom of the taquitos over medium heat; fry seam down until golden all around, then drain. Repeat.

Serve the taquitos with the salsa verde, lettuce, crema mexicana, avocado salsa, pico de gallo and queso fresco, right away so they do not get soggy.