Instructions: In four quarts water add chicken, cominio and pepper. Cook on high heat 30-40 minutes. Let chicken cool, then debone and shred meat. In large skillet add chicken, garlic, teriyaki, jalapenos and onion. Cook on low heat until onion is transparent. In small skillet, add peanut oil. With medium heat, cook tortillas on each side about one minute. Fold in half and cook each side one minute. Place on paper towel to eliminate excess oil.

Stuff with meat and garnish with Rooster Salad.

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