Start by chopping your carrots and potatoes into small cubed pieces about ¼ inch. 

Add them to a small pot and fill with enough water to cover and over a medium flame, bring them to a boil. Once boiling, bring heat down to a simmer and continue to simmer until they are fork tender, but not falling apart.

Strain the potatoes and carrots set aside to cool.

Rough chop or chop into small pieces the pickled jalapenos and the carrots that came in the can. Set aside.

Next, take your store bought (or homemade) rotisserie chicken and shred it until you have about 1 ½ pounds of shredded chicken and add all of that to a bowl. Discard the carcass and any cartilage.

To your shredded chicken add ½ cup of mayonnaise, ½ cup diced pickled jalapenos, ½ cup of the pickled jalapeno juice in the can, salt and pepper, and mix really well.

After mixing add your cooked carrots and potatoes and mix again making sure not to mash the carrots and potatoes into the chicken. You want the pieces to stay whole.

Store in the refrigerator and serve cold over some tostadas de maiz, top with some shredded lettuce, diced tomato pieces, sliced avocado, and drizzle some salsa on top of it all and ENJOY!