Steps
- Put 1 large bone-in chicken breast, 1 garlic clove, and 2 slices of onion in a pot. Cover with water, season with salt, and bring to a boil.
- Cover and simmer over low heat for about 30 minutes, until tender and 165°F / 74°C inside. Cool enough to handle, discard the skin and bones, and shred the chicken.
- Warm 12 corn tortillas on a griddle until pliable. Divide the chicken along one edge of each, roll tightly, and secure with toothpicks.
- Heat 2in / 5cm of canola oil to 350°F / 175°C in a deep pan. Fry in batches, turning once, until golden and crisp. Drain on a rack and remove the toothpicks.
- Top with ½ cup of Mexican crema, 1 cup of crumbled queso fresco, and salsa.