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| 1. | Place (A) in pot, and cover with water. Heat to bil and simmer 25 minutes. Remove chicken to cool, and shred meat, reserving broth for soup or salsa. |
| 2. | Put a few spoonfuls of (B) in bottom of baking dish. |
| 3. | Heat small amount of oil in a skillet, and quick-fry (C) one at a time, flipping after 5 seconds per side. |
| 4. | Place a spoonful of (B), some chicken, and mixture of (D) in each tortilla, roll, and place in baking dish. |
| 5. | Top with remainder of salsa, and (E). Bake 375F for 15 minutes. |
| 5. | Garnish with (F) and serve with pickled onion, escabeche, or radish. |
| 6. | For variation, add more sour cream (suizas) or use tomato-chile sauce (entomatadas). |
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