ROTISSERIE CHICKEN SERIES: TACOS DORADOS AHOGADOS

1. Boil the tomatoes and chiles de arbol in water for 5-6 minutes or until the tomatoes are slightly blistered and the chiles are smooth.
2. Add the tomatoes and chiles in a blender with 1 cup water, the onion, and seasonings. Blend until they are smooth.
3. Shred the rotisserie chicken. Remove the skin and bones.
4. Warm up the tortillas on the comal for 30 seconds on each side or in the microwave until they are pliable.
5. Add 1 ounce of shredded chicken to each tortilla. Fold and secure with a toothpick.
6. Add the tacos to an air fryer with a light layer of avocado oil spray and air fry at 375 F for 8-11 minutes or until golden brown.
7. One serving of tacos: 4 tacos with 1/4 of the tomato salsa, 1 cup shredded lettuce, 30 grams nonfat plain greek yogurt, 14 grams queso fresco, and pickled onions.