Wash the chicken and cook it with the bouillon, onion, spices, and, if you like, some bell pepper.

While the chicken is cooking, make the guacamole by mashing the avocado and mixing in a little mayonnaise, salt, spices, and lemon juice to taste.

For the first sauce, pour the juice from the pickled jalapeños into a small bowl, add mayonnaise, a tablespoon of chopped pickled jalapeños, and mix well.

For the second sauce, mix mayonnaise, ketchup, a little water, and a tablespoon of sugar. Stir until well combined.

Finely chop the lettuce and slice 2 of the tomatoes into thin rounds.

When the sauces are ready, melt half a stick of margarine (about 1/4 cup or 56 grams) and sauté 1 tomato and half an onion.

Shred the chicken and add it to the pan along with a little more spices, another bouillon cube, ketchup, and, if you have it, a bit of sour cream. Save the chicken broth—don’t throw it away.

Add a little of the reserved chicken broth and cook over low heat, stirring constantly, until it looks well mixed and moist.

Toast the bread you’ll use, then assemble the tortas or sandwiches as desired.

Enjoy!