1/2 chicken breast
18 small tortillas
1 cup of queso anejo (Romano or dry ricotta cheese may be substituted)
6 small radishes
2 tablespoons of chopped cilantro
salsa verde or salsa roja
1. Cook the chicken breast. Cook the potatoes, peel them, cut them into small chunks and fry them.
2. Dip the tortillas in hot oil to heat them. Put the potatoes on top of them and on top of these, the chicken chopped onion, cilantro, radishes, and salsa as desired. Sprinkle grated cheese and salt on top.