Start by boiling 6 cups of water over high heat andsalt the water generously. Peel the potatoes and cut them into cubes. Add themto the boiling water and cook for five to six minutes, or until the potatoesare cooked but still hold their shape. Remove from the water and set aside.
Next, mix the cayenne pepper powder, salt, garlic powder, onion powder, tomato bouillon and 1 tablespoon of the olive oil in a small bowl and then rub it over the chickenuntil all of the pieces are covered in the spice mix.
Heat a large frying pan over medium heat and add the remaining olive oil to it. Next, fry the chicken with the olive oil mix in the panfor about three minutes on each side, remove from the pan and let cool before shreddingthe chicken into small pieces.
In the same pan fry up the onions until they are slightly translucent. Then add jalapeño to the pan and fry. At the last minute add the garlic and fry for thirty second to a minute. Remove the veggies from the pan and set aside.
Smash the potatoes slightly, add in the shredded chicken, shredded cheese and cooked onion mix.Add a dash of salt and pepper and mix the ingredients together until wellcombined.
Heat the tortillas in the microwave for thirty seconds, then flip them over and heat again. If the tortillas are still stiff,heat them for an addition thirty seconds.
Heat a large frying pan over medium heat and add the vegetable oil to the pan. Let heat for a fewminutes while you assemble the taquitos. (To test the oil, drop a small pieceof tortilla into the oil and if it bubbles immediately, then the oil is toohot, reduce the heat and wait for three to four minutes before adding anytaquitos to it. If the tortilla bubbles after a few seconds, then the oil isready.)
Add about a tablespoon and a half of the filling to the middle of the tortillas in a line and rollthem. Close the tortillas with two toothpicks and fry them in the oil for aboutthree minutes on both sides or until they turn crispy on the outsides
Remove them from the oil and set on a paper towel orcookie rack to drain the excess oil. Let cool for two to three minutes before serving with homemade salsa, shredded lettuce and sour cream.
