Ingredients
2 chicken breasts, boiled in chicken stock
1 large tomato, diced
1 large onion, diced
1-2 chipotle peppers, diced (to taste)
12 corn tortillas
corn oil

Directions
In a boiler, boil the chicken breasts until thoroughly cooked. Remove any bones and shred the breast meat.

In a skillet combine the diced tomato, onion and peppers with a small amount of corn oil. Cook until the onions are translucent. Add the shredded chicken and lower the heat to simmer, adding a small amount of the chicken stock from the boiler. Simmer for 5 to 10 minutes until the stock is reduced. Add salt and pepper to taste.

In another skillet, add enough oil to cover the bottom of the skillet 1/4-inch deep. Heat the skillet until the oil is hot. Meanwhile, warm the tortillas (wrapped in a moist towel) in a microwave set on low for 1 to 2 minutes. Remove the warm tortillas from the microwave and lay flat.

Spoon the chicken mixture from the skillet onto the tortillas. Wrap them into tight rolls (like an egg roll) about 1 to 2 inches in diameter around the chicken mixture. The warm tortillas should stick together and seal the mixture inside.

Using tongs, place the completed taquitos into the hot oil and fry until golden brown all around. Remove from the oil and place on paper towels to absorb excess oil. Repeat as needed until all of the taquitos have been cooked.