Make the tortilla dough. Gradually mix the corn flour with the warm water until you get a soft, slightly pliable dough that doesn't stick to your fingers.

Shape the dough into balls that fit in your hand. Using a tortilla press and two pieces of plastic (or, if you don't have a press, place the dough between two pieces of plastic and flatten with a skillet or something heavy), press the dough to form tortillas. You should get about 8 tortillas.

Cook the tortillas on a griddle or skillet. First, sear each side, then flip them until they puff up. That's how you'll know they're ready. Keep the tortillas covered with a clean cloth so they don't dry out.

Prepare the tinga. Boil the chicken in water with a teaspoon of chicken bouillon, a piece of onion, and a garlic clove. Let it cool slightly, then shred the chicken.

Sauté the remaining chopped onion in oil. Add the chopped tomato. Finally, add the cooked, shredded chicken. Let it cool.

Warm the tortillas slightly and fill them with the tinga, rolling them up.

Fry the tacos in hot oil and place them on paper towels to remove excess oil.

Serve with sour cream, lettuce, and hot sauce.