|Boneless, skinless, chicken breasts||8 Ounce (2 Breasts, 4 Ounce Each)|
|Olive oil||2 Tablespoon|
|Tomatoes||2 Medium, cut into 1/2-inch dice|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Soft corn tortillas||12 Small|
|Vegetable oil||2 Cup (32 tbs)|
|Sour cream||1 Tablespoon|
|Mexican salsa||1 Tablespoon|
|Freshly ground pepper||To Taste|
Season the chicken fillets with salt and pepper to taste.
Place in a small skillet and add just enough water to cover.
Over moderately high heat, bring to a boil.
Reduce the heat to moderately low and simmer, covered, until firm to the touch, about 5 minutes.
Cool, then shred into long, thin strips.
Heat the olive oil in a medium saute pan or skillet over moderately high heat.
Add the tomatoes, onion, garlic, and bay leaves.
Reduce the heat to medium and cook until the onions are softened, 7 to 10 minutes.
Add the chicken and simmer, partially covered, for 15 minutes.
Remove from the heat and discard the bay leaves.
Place about 1 tablespoon of the chicken mixture in the center of each tortilla.
Roll and secure with a toothpick.
In a moderately large skillet, heat the vegetable oil to 375° F.
Working with only a few tacos at a time, fry them until golden brown, about 5 minutes, turning frequently.
Do not overcrowd the pan or the tacos will not brown properly.
Drain on paper towels.
To serve, cut the tacos in half and place on a large ceramic serving platter, accompanied by bowls of sour cream, Guacamole, and Salsa Mexicana.