Put the tomatoes in a blender along with salt, pepper, whole cloves and garlic. Puree until smooth.
Add the corn oil to a large pan, over medium-high heat. Once hot, add the tomato puree, bay leaves and the shredded chicken and stir. Simmer until the mixture has thickened, about 10 minutes.
Stir in the cream and bread crumbs and simmer until mixture has thickened again, about 4 to 5 more minutes. Mixture will be moist but not too wet, which will be perfect for filling the tacos.
Heat some canola oil in a deep-fryer or pot.
Heat the tortillas on a hot comal or dry skillet over medium heat for a minute. This will prevent them from breaking when rolling into a taco. Put 1 to 2 tablespoons of the filling on each tortilla and roll.
Once the oil is hot, dip the taco pairs in the hot oil. Fry until the tacos have crisped and gained a golden color, about 2 to 3 minutes. (You may want to flip for another minute to the other side.)
Drain excess oil by placing tacos on kitchen paper. Cool for a minute and serve crispy!