1 large, ripe tomato, roasted, then peeled and roughly chopped
1/2 small onion,
1 clove garlic, peeled and chopped
1 tablespoon lard or vegetable
1 whole chicken breast, cooked, skinned, boned and shredded
Combine tomato, onion and garlic in a blender and process until very smooth.
Heat the lard or oil in a medium-size skillet over medium-high heat. When
quite hot, add the puree and stir constantly until it is thick and reduced,
about 4 minutes.
Stir in the chicken, remove from the heat and season with salt.
To make tacos, quick-fry 12 corn tortillas to soften them.
Drain well on paper towels.
Place 2 tablespoons of filling across each tortilla, roll up and secure
Cover with plastic wrap.
Add more oil to what is in the skillet and heat to medium-high heat. When
quite hot, place 6 tacos in the oil. Fry, turning occasionally, until all sides
are lightly browned and crispy, about 4 minutes.
Drain on paper towels and keep warm in a slow oven while frying the remainder.
Serve tacos over a bed of shredded lettuce, and drizzle with crema.
Dollop guacamole down the center and sprinkle with grated cheese.