In a large mixing bowl, mix together the cornmeal and chicken consomé. Add the water and mix well. If there is excess water, drain and mix again. Set aside.

Dice the onion and tomato. 

Mince the garlic.

Cut the chicken breasts into small pieces.

Add oil to a frying pan and put on high heat. Cook garlic and onion for a few minutes. 

Add the chicken to the frying pan. 

Stir regularly and add salt to taste. Add salsa and tomatoes and cook until chicken is fully cooked. Turn off heat and set aside. 

Add 1/2" of oil to the bottom of a frying pan and heat oil. 

Cut ziploc bag in half. Place 1/2 of the bag on top of one plate. 

Take a handful of dough and roll between your hands. You need a ball about the size of your palm. 

Place the ball on top of the ziploc bag on the plate. Place the other 1/2 of the bag on top of the dough and press down with a second plate to flatten the dough. 

Remove the top plate and bag. Keeping the dough on the bottom of the ziploc, place the ziploc on your hand. Place chicken stuffing on the center of the dough. Grab one side of the ziploc bag and fold the dough over the filling. Press along the edges of the dough to seal. 

Place the sealed dough in the hot oil. Fry until both sides are golden and crunchy.