Heat 1 teaspoon of Mazola® Corn Oil in a pan. Once hot, add the chopped white onion and sauté for 1 minute. Add the cubed potatoes and cook for 10–12 minutes, or until soft.
Stir in the shredded chicken breast and mix well for 2 minutes.
In a pot with 3 cups of boiling water, add the halved Roma tomatoes. Boil for 5 minutes, or until soft.
Transfer the tomatoes to a blender, along with the sliced white onion, 1 garlic clove, 1 teaspoon of salt, a pinch of black pepper, and ¼ cup of water. Blend until smooth.
Add the blended tomato sauce to the chicken and potatoes. Mix well, cover, and cook for 15 minutes.
In another pot, bring 3 cups of water to a boil. Add the deseeded guajillo and mulato chiles, and boil for 20 minutes.
Transfer the boiled chiles to a blender, along with 2 garlic cloves, the sliced white onion, oregano, cumin, and 2 cups of the chile-boiling water.
Blend and strain the mixture, season with salt, and stir.
Dip the telera rolls into the chile sauce, coating the entire outer surface of the bread.
In a pan, heat 2 teaspoons of Mazola® Corn Oil. Once hot, sauté the coated telera rolls for 2 minutes on each side.
Cut each telera roll in half and fill with crema mexicana, chicken tinga, lettuce, avocado, and salsa of your choice.