Place the chicken breast, white onion, ground cumin, paprika, salt, and chicken broth in a large pot.

Simmer the chicken for 15–18 minutes, until it is tender and cooked through.

Remove the chicken and reserve 1/2 cup of the cooking broth.

Shred the cooked chicken into thin strands using two forks.

Heat neutral oil in a skillet and sauté the yellow onion until softened.

Add the Roma tomato and serrano pepper, then cook until the tomato becomes jammy.

Season the vegetables with adobo seasoning and add the shredded chicken.

Stir in 1/4 cup reserved chicken broth and 3 tablespoons light sour cream until creamy.

Blend avocado, garlic, jalapeño pepper, cooked white onion, cilantro, sour cream, chicken bouillon, and lime juice.

Add salt as needed and blend the avocado crema until smooth and pourable.

Warm the white corn tortillas in a dry skillet until flexible.

Spread a thin layer of sour cream over each warm tortilla and add chicken filling.

Add Oaxaca cheese to each tortilla and roll each tortilla tightly.

Heat beef tallow in a skillet and place the rolled taquitos seam-side down.

Shallow-fry the taquitos until golden and crisp, turning them as needed.

Drain the fried taquitos on paper towels and arrange them on serving plates.

Top with iceberg lettuce, pickled onions, sour cream, and avocado crema.