CHICKEN AND POTATOES TAQUITOS PLATER (TAQUITOS DE POLLO CON PAPAS)

2 CUPS COOKED SHREDDED CHICKEN BREAST

2 CUPS COOKED AND MASHED POTATOES

20 FLOUR TORTILLAS

OLIVE OIL

FOR GARNISH:

½ LB PICO DE GALLO

1 CUP SHREDDED LETTUCE

SOUR CREAM FOR GARNISH

PRE HEAT ABOUT ¼ CUP OLIVE OIL ON MEDIUM HIGH, MIX THE POTATOES AND THE CHICKEN ON EACH TORTILLA PUT A PORTION OF 2 TABLESPOONS OF THE CHICKEN MIX AND ROLL CUT EACH TACO IN HALF BUT ON ANGLE , YOU CAN HOLD THE TACOS WITH A TOOTH PICK. FRY THE TACOS ON THE OIL FOR ABOUT 30 SEC ON EACH SIDE.

GET A LARGE PLATTER IN THE CENTER PUT THE LETTUCE, ON TOP THE PICO DE GALLO AND GARNISH WITH SOUR CREAM PUT THE TAQUITOS AROUND IT AS MANY AS YOU WANT.