In a stock pot, add tomatoes, jalapeño, onion, garlic, and water.
(Add enough water to cover everything).
Bring to a boil and let simmer for 10 minutes.
Turn heat off.
Carefully discard the water.
Add everything from the pot to a blender.
Add salt and cumin to the blender.
Blend until smooth.
Pour salsa into a deep plate.
Heat oil in a large pan.
Fry each tortilla individually for 1 minute on each side.
Place on a paper towel to drain any excess fat.
Dip the fried tortilla in the salsa.
Place the tortilla on the serving plate and fill with a few pieces of chicken.
Fold over the other side of the tortilla.
Repeat with each tortilla until done.
Top with Queso Fresco and cilantro.