Put the chicken legs in a pot along the head of garlic, onion half, bay leaves, cilantro, chicken bouillon and 12 cups of water.

Bring to a boil over high heat. Skim off the foam that rises to the top.

Then reduce heat to low and cover. Cook for 1 hour and 20 minutes.

Then remove the chicken drumsticks from the pot and place in a bowl to cool. Let the chicken broth cool as well.

Once the chicken has cooled down remove the skins and discard. Then remove the meat from the bones and shred. Set the shredded chicken aside.

Put the potatoes and salt in a pot. Cover with water and bring to a boil over medium heat. Cook for about 40 minutes.

Remove the potatoes from the pot and place in a large bowl to cool.

Once the potatoes have cooled down but are still warm slip off the skins and discard.

Then add the butter and garlic salt to the bowl. Mash the potatoes with a potato masher until there are little to no lumps left.

Next add the shredded chicken to the mashed potatoes and mix together. Cover the bowl and set aside.

Put the tomatoes, tomatillos, and chilies in a pot and cover with water. Bring to a boil over medium heat. Let cook for about 10 minutes.

While the tomatoes and tomatillos are cooking strain the chicken broth and set aside.

Then transfer the tomatoes, tomatillos and chilies to the blender along with one garlic clove. Blend until smooth. Throw out the water in the pot and dry it.

Heat up one tbs of oil in the pot over medium heat.

Once hot add the salsa and fry for a couple of minutes.

Add three cups of the chicken broth to the salsa and stir. Taste for salt. Let it cook on medium low for about 10 minutes.

Heat up a pan over medium high heat. One at a time warm up the tortillas for about 10 seconds on each side or until warm and pliable. Then spread them out on a paper towel lined baking sheet.

Take a spoonful of the chicken and potato filling and put it on a tortilla. Spread the mixture evenly throughout the length of the tortilla.

Roll the tortilla up and repeat with the rest of the tortillas and filling.

Heat up a large skillet over medium high heat and add enough oil to the skillet for frying.

Once the oil is hot add 3- 4 tortillas to the skillet seam side down. Fry until golden. Making sure to turn them for even cooking. This will only take a few minutes. Then transfer them to the paper towel lined baking sheet and repeat with the rest of the taquitos.

Place two to three taquitos in a bowl and ladle some of the consome into the bowl. Garnish with diced onion, cilantro and crumbled queso fresco. Enjoy!