For the tacos:
While the tortillas are warm, fill each one with a little shredded chicken seasoned with salt and pepper. Roll them up tightly.

Secure the tacos in groups of three with toothpicks.

Heat enough oil in a skillet to cover the tacos and add a garlic clove. Once hot, fry the tacos, turning up to 4 times so they get crispy and golden brown.

Drain excess oil and set aside.

For the salsa:
Boil the tomatillos and green chili peppers with a quarter of an onion. They're ready when the color changes.

Once cooled, blend with the chicken broth, garlic, onion, and cilantro. Add salt to taste. The salsa should be a bit thick—if there's too much water from boiling, pour some off and add chicken broth instead.

Set aside a little salsa for the broth.

Reserve the rest for serving.

For the broth:
In boiling water, add the cleaned chicken. Once the chicken is cooked, remove the breast to use for the tacos. Add the potatoes, chopped tomato, onion, garlic, chipotle peppers to taste, the reserved salsa, and salt to taste.

To serve the tacos:
Place the crispy tacos in a deep plate, top with some salsa, sour cream, and grated cheese as desired.

On the side, add lettuce and cabbage, onion, tomato, radish, and avocado slices.

Finally, pour the hot broth with potatoes over the tacos and enjoy.