"Drowned" Taquitos - Rick Bayless

Ingredients

• 4 garlic cloves, peeled
• 2 serrano chiles, stemmed and roughly chopped
• One 15-ounce can fire-roasted tomatoes, undrained
• 1 1/2 cups chicken or vegetable stock
• Salt
• 2 cups thinly sliced cabbage (I greatly prefer Napa or savoy cabbage)
• 1/2 small red onion, thinly sliced
• 2 tablespoons vinegar (a fruit vinegar like apple cider vinegar is common in Mexico)
• About 2/3 cup chopped cilantro (divided use)
• 3 cups (about 1 pound) coarsely shredded poached or grilled chicken, carnitas (or other slow-cooked pork) or braised beef (like pot roast)
• 12 corn tortillas (preferably thin ones designed for frying)
• Oil frying to a depth of about ½ inch, plus more for the tortillas