Fry the tortillas in corn oil on both sides. This frying is quick only to warm and hydrate the tortillas so they can be rolled easily without breaking.

Stuff each tortilla with shredded chicken and roll until you get a taquito. Place on parchment paper and pack well. Put the package inside a plastic container with lid and freeze for at least 24 hours.

In a fryer or in a deep frying pan add a part of corn oil and another part of peanut oil. Let it heat up and when it is hot, fry the taquitos until golden brown.

Place the taquitos on a paper napkin to absorb the oil and serve hot garnished with finely sliced iceberg lettuce, real deal avocado sauce and Mexican cream.