First make the filling. Heat the chicken fat, add the onion and chile strips, and fry for 1 minute; they should not brown. Add the tomatoes and cook for another 3 minutes, until some of the juice has been absorbed. Add the shredded chicken, broth, and salt and cook until the mixture is almost dry and shiny-about 8 minutes. Set aside to cool slightly. Put a little of the filling across the tortillas, roll, and secure with a toothpick.

Heat enough oil in a frying pan to cover liberally the bottom (it should not be deep) and put some of the tacos-open part down-into the oil. Fry gently, turning them from time to time; once they are sealed, you can remove the toothpick. Place 2 tacos on each plate. Open them a little and insert, or put over the top, some of the sauce, strew with lettuce, add a large tablespoon of cream, and sprinkle with the cheese.