2 chickens, boiled (shred chicken from boned to small medium size not to small)
Onion, diced
Cumin
Black pepper and salt (season to taste)
4 dozen corn tortillas

Mix seasoning with chicken. Warm tortillas until soft in microwave or oven. Roll small amount of chicken mixture in each tortilla. Pan fry in hot oil. Place seam side down first. Cook until crispy, turn and fry other side. Place on paper towel lined plate to absorb oil.

Serve with lettuce, tomato, sour cream, salsa, rice.