Taquitos Dorados de Pollo

Place the Chicken breast in a pot with half of the White onion, half of the Garlic cloves, and the Bay leaf. Add 5 grams of Salt and cover with water. Bring to a boil, then reduce heat and simmer until the Chicken breast is cooked through and tender, about 20-25 minutes. Remove Chicken breast, shred it finely, and set aside. Discard cooking liquid and aromatics.

Prepare the Salsa Verde: Roast the Tomatillos and Serrano peppers on a comal or in a dry pan until softened and slightly charred. Transfer to a blender with the remaining White onion, remaining Garlic cloves, and half of the Cilantro. Add 5 grams of Salt and the juice from the Lime. Blend until smooth. Taste and adjust seasoning.

Warm the Corn tortillas: Heat a comal or non-stick pan over medium heat. Warm each Corn tortilla for about 15-20 seconds per side until pliable. Keep them covered in a tortilla warmer or a clean kitchen towel to prevent them from drying out.