Taquitos

Method

1. Heat 1 tsp of vegetable oil in a small frying pan over medium heat. Add 30 g of finely chopped white onion and cook, stirring, for 3 minutes until translucent, then add 1 chopped garlic clove and cook 30 seconds more until fragrant.
2. Add 60 g of grated tomato and cook over medium heat for 5 minutes, until the liquid has reduced and the mixture darkens. Stir in 100 g of shredded cooked chicken and 0.25 tsp of fine salt and cook 3 minutes more, until the filling is moist and glossy but with no loose liquid — a wet filling will burst the tortillas. Spread on a plate to cool for 5 minutes.
3. Warm 4 corn tortillas one at a time on a dry comal or heavy frying pan over medium-high heat, about 15 seconds a side, until soft and flexible. Stack them in a clean cloth as you go so they steam and stay pliable.